This research was partially supported by a grant from The Alexander Silberman Hebrew University Foundation for Applied Science.
Oil Uptake in Deep Fat Frying as Affected by Porosity
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 4, pages 767–769, July 1995
How to Cite
PINTHUS, E.J., WEINBERG, P. and SAGUY, I.S. (1995), Oil Uptake in Deep Fat Frying as Affected by Porosity. Journal of Food Science, 60: 767–769. doi: 10.1111/j.1365-2621.1995.tb06224.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS received 8/15/94; revised 3/7/95; accepted 3/18/95.
- oil uptake;
The porosity of a restructured potato product ranged from 0.089 to 0.168 after fluctuating subfreezing storage temperatures. A linear relation was found between oil uptake during frying and porosity prior to frying. Bulk and particle density, and porosity were monitored for up to 5 min during deep-fat frying. Particle density increased gradually, bulk density decreased and porosity increased noticeably. After an initial short period, oil uptake correlated linearly with porosity of the fried product. A new term, “net porosity” which excluded the void volume occupied by oil was developed for describing the oil uptake mechanism.