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Effect of pre‐fry drying of oil uptake and distribution in potato crisp manufacture
Author(s) -
GAMBLE M. H.,
RICE P.
Publication year - 1987
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/j.1365-2621.1987.tb00519.x
Subject(s) - water content , moisture , food science , freeze drying , materials science , chemistry , pulp and paper industry , mathematics , composite material , chromatography , geology , engineering , geotechnical engineering
Summary Microwave, hot air (40 and 105°C) and freeze drying were used to remove varying amounts of moisture from 1.3 mm thick potato slices. The partially dried slices were then fried in oil at 165°C either for a constant 2 min or a variable frying time based on the amount of pre‐drying. The microwave and hot air treatments resulted in a reduction in the final oil content, which was related to the degree of pre‐fry drying. Freeze drying resulted in an increase in the oil content, again related to the initial moisture reduction. Oil distribution at the microscopic and macroscopic level was determined and found to be related to the initial moisture distribution in the slice. It is suggested that pre‐fry drying may be a more successful point of influence than post‐fry treatment in the manufacture of a‘lower fat crisp’.