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Distribution and Morphology of Oil Deposits in Some Deep Fried Products
Author(s) -
GAMBLE M. H.,
RICE P.,
SELMAN J. D.
Publication year - 1987
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.1365-2621.1987.tb05922.x
Subject(s) - moisture , food science , chemistry , french fries , distribution (mathematics) , mathematics , organic chemistry , mathematical analysis
The distribution of oil taken up during frying was investigated in chips, snacks, and fries using red‐stained oil. The effect of pre‐drying using microwaving and lyophilization was also examined in chips. These studies indicated that some oil uptake occurred during frying which was not exclusively an end of frying effect. The distribution of oil depended upon the structure of the food and the ease of moisture loss. Oil uptake was influenced by slice thickness, the moisture content, its distribution and ease of transfer, the cutting edge, and degree of blistering during frying. Oil was associated with areas of moisture loss.