Structure Oil-Absorption Relationships During Deep-Fat Frying

Authors

  • P. B OUCHON,

    1. Authors Bouchon and Aguilera are with the Dept. of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago 6904411, Chile. Author Pyle is with the School of Food Biosciences, The Univ. of Reading, Reading RG6 6AP, U. K. Direct inquiries to author Bouchon (E-mail: pbouchon@ing.puc.cl).
    Search for more papers by this author
  • J. M. AGUILERA,

    1. Authors Bouchon and Aguilera are with the Dept. of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago 6904411, Chile. Author Pyle is with the School of Food Biosciences, The Univ. of Reading, Reading RG6 6AP, U. K. Direct inquiries to author Bouchon (E-mail: pbouchon@ing.puc.cl).
    Search for more papers by this author
  • D. L. PYLE

    1. Authors Bouchon and Aguilera are with the Dept. of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago 6904411, Chile. Author Pyle is with the School of Food Biosciences, The Univ. of Reading, Reading RG6 6AP, U. K. Direct inquiries to author Bouchon (E-mail: pbouchon@ing.puc.cl).
    Search for more papers by this author

Abstract

ABSTRACT Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155°C, 170°C, and 185°C) 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.

Ancillary