Accessibility navigation

Structure oil-absorption relationships during deep-fat frying

Bouchon, P., Aguilera, J.M. and Pyle, D.L. (2003) Structure oil-absorption relationships during deep-fat frying. Journal of Food Science, 68 (9). pp. 2711-2716. ISSN 0022-1147

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1111/j.1365-2621.2003.tb05793.x


Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155degreesC, 170degreesC, and 185degreesC) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil (suctioned during cooling), and surface oil. Results showed that a small amount of oil penetrates during frying because most of the oil was picked up at the end of the process, suggesting that oil uptake and water removal are not synchronous phenomena. After cooling, oil was located either on the surface of the chip or suctioned into the porous crust microstructure, with an inverse relationship between them for increasing frying times.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13551
Uncontrolled Keywords:frying, oil uptake, chip, microstructure, potato, TORTILLA CHIPS, POTATO SLICES, FRENCH FRIES, MOISTURE, FOODS

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation