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FROZEN FRENCH‐FRIED POTATOES: DIFFUSION OF MOISTURE WITHIN THE THAWED PRODUCT AND ITS RELATION TO PEFORMANCE DURING FINISH FRYING
Author(s) -
BURR HORACE K.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02783.x
Subject(s) - french fries , moisture , food science , water content , diffusion , yield (engineering) , chemistry , horticulture , materials science , mathematics , composite material , thermodynamics , biology , physics , geology , geotechnical engineering
When frozen par‐fried potatoes are thawed and held at refrigerator temperatures for several hours, they absorb more oil, lose more moisture and give a lower yield of product during finish‐frying than if they were not held. It was hypothesized that this change in frying performance results from the diffusion of moisture from the comparatively moist center of a French‐fry strip to the outer layers, which had been largely dehydrated during the initial par‐frying. The rates of moisture diffusion within French fries at 32, 40 and 50°F were measured and found to be comparable to the rates of the change which causes impaired performance during finish‐frying. In both cases the rates increased with increasing temperature. This is suggestive evidence, but not proof, of the truth of the hypothesis.