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We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220 °C. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM). The plot of the water content versus the frying time showed two distinct regions. A first-order kinetic model correlated with the two irreversible serial rate processes, rapid process and slow process, was hypothesised to describe the water loss during frying. The results showed the simultaneous two first-order kinetic models adequately predicted the water loss of potato particulates during isothermal frying. The effect of temperature on the rate constants, k 1 and k 2 , for the two processes was adequately modelled by the Arrhenius relationship. The observations of structural changes on the surface and in the inner section of potato particulates are critical. These physical pieces of evidence support our assumption that the mechanisms of the water loss (two-stage rate processes) before and after the transition time are different.

Modelling the kinetics of water loss during deep-fat frying of potato particulates