Effect of frying variables on French fry properties

Abstract

Summary This work focuses on the effect of frying variables (repeated frying, potato‐to‐oil ratio, potato distribution in the fryer, oil type and potato variety) on French fry properties (water content, oil content, crust thickness and shrinkage). Furthermore, the rate of change in French fry properties during a frying batch is investigated. The temperature was acquired in several positions within the oil and the potato. It was found that when repeated frying was conducted up to regulation limits for frying oil use, the examined French fry properties were not significantly affected. On the contrary, the potato‐to‐oil ratio, potato distribution and potato variety significantly affected the water content of French fries. The most significant changes occurred during the first 1–2 min of a frying batch. According to the temperature measurements, the crust‐core front continued to advance after this first frying period. However, there was no observable crust thickness increase; this was attributed to crust shrinkage.

The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products

“…Regarding the frying losses, the lack of effect of frying in damaged oil is in line with that reported for fish products [ 37 , 38 ]. With respect to the fat content, the lack of effect is in line with some studies on French fries [ 37 , 39 ]. However, it should be noted that the effect of frying French fries in damaged oil on the fat content has been generally inconsistent: an increase [ 40 ], a decrease (which authors relate to sampling issues [ 34 ]), and significant fluctuations [ 41 ] have also been reported.…”

Crust morphology and crispness development during deep-fat frying of potato

“…7. The explanation for this difference is most probably related to the method used to measure crust thickness, which in literature is mostly done by either physical measurement of the harder part of the fry (Ziaiifar et al, 2010) or by image analysis of crosssections (Kalogianni & Smith, 2013), while we defined the total porous region as the crust. This means that not just the completely dehydrated part of the fry, but also the evaporative zone where just enough water is evaporated to create pores, is considered to be crust.…”

The effect of frying on fat uptake and texture of fried potato products*

“…Also Dobarganes et al found no significant effect of oil degradation due to repeated frying on fat content of frozen, pre‐fried French fries. The lack of univocal correlation between the degree of oil degradation and fat content in French fries was recently reported by Kaloganni and Smith , when for frying were used refined palm oil and cold‐pressed extra virgin olive oil.…”