Abstract

Oil uptake in fresh, blanched and, blanched and dried potato slices was studied during frying. Potato slices blanched in hot water (85°C, 3.5 min) and potato slices blanched (85°C, 3.5 min) and then dried until to a moisture content of ∼60 g/100 g (wet basis) were deep fried in sunflower oil at 120, 150 and 180°C. A control treatment consisted of unblanched potato slices without the pre-drying treatment (fresh samples). It was studied applying two empirical kinetic models in order to fit the oil uptake during frying: (i) a first order model; (ii) a proposed model, with a linear time behavior for short times, while time independent for long times. Oil uptake was high even for short frying times at the different temperatures tested suggesting that oil wetting is an important mechanism of oil uptake during frying. For control slices, oil uptake increased approximately by 32% as the frying temperature decreased from 180 to 120°C at moisture contents ≤1 g water/g dry solid. No apparent effect of frying temperature in oil uptake was observed at moisture contents ≤0.5 g water/g dry solid in fried slices previously blanched and dried. The two kinetic models studied fitted properly the values of oil uptake during frying, with similar correlation coefficient r2. © 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.