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Effect of frying variables on F rench fry properties
Author(s) -
Kalogianni Eleni P.,
Smith Peter G.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12024
Subject(s) - french fries , shrinkage , food science , chemistry , environmental science , materials science , composite material
Summary This work focuses on the effect of frying variables (repeated frying, potato‐to‐oil ratio, potato distribution in the fryer, oil type and potato variety) on F rench fry properties (water content, oil content, crust thickness and shrinkage). Furthermore, the rate of change in F rench fry properties during a frying batch is investigated. The temperature was acquired in several positions within the oil and the potato. It was found that when repeated frying was conducted up to regulation limits for frying oil use, the examined F rench fry properties were not significantly affected. On the contrary, the potato‐to‐oil ratio, potato distribution and potato variety significantly affected the water content of French fries. The most significant changes occurred during the first 1–2 min of a frying batch. According to the temperature measurements, the crust‐core front continued to advance after this first frying period. However, there was no observable crust thickness increase; this was attributed to crust shrinkage.