Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers

Abstract

The variations in moisture content and oil content of samples of 1.5-mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C. The loss of moisture and the uptake of oil were found to be interrelated and both were linear functions of the square root of frying time. Within the temperature range examined, moisture loss and oil uptake were found to be independent of frying temperature. From the data and visual observations the mechanism of moisture loss and its influence on oil content in the final product were discussed. Suggestions are made for means of reducing the total oil content by modifications in the frying process.

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

“…The final oil content of the dough (with emulsifier) was found to be comparable to that of the potato sample. This is in agreement with [3,8,13,17,23,28,32,34] , who also reported the barrier effect which a crust has on oil uptake.…”

“…This result is in agreement with Gamble et al [13,14] and Moreira et al [24] who studied the effect of different frying temperatures on potato crisps, tortilla chips, plantain slice and plantain slices, respectively. The former found that although the early stages of frying showed the lower oil temperature resulted in lower oil content, but the overall oil content is temperature independent within the oil temperature examined.…”

“…The experimental moisture content data were most accurately fitted to an exponential function with respect to time. In contrast, a linear relationship was reported by Gamble et al [13,14] and Reddy and Dias [31] .…”

Ciri Fizikokimia Filem Boleh Makan dan Filem Polietilena Bagi Ubi Keledek (Ipomoea batatas) Goreng

“…Oleh itu, keupayaan menghalang kelembapan salutan filem menurun. Gambel et al (1987) melaporkan bahawa semasa penggorengan, jumlah minyak yang masuk ke dalam sampel adalah berkadar dengan jumlah kehilangan air daripada sampel tersebut. Minyak akan menggantikan ruang-ruang yang ditinggalkan oleh air.…”

Process Optimization of Vacuum Fried Rice-Straw Mushroom (Volvariella Volvacea) Stem Chip Making

“…Researches on heat and mass transfer of vacuum frying process were still very limited. Most of the researches on mass and heat transfer were dealing with immersion frying [5,6], pan frying, and deep fat frying [7][8][9][10] or baking [11]. These technologies have caused considerable amount of functional properties of the fresh foods.…”