Moisture loss and oil uptake kinetics in French fries (var. Kufri bahar) during frying in different oils and treatments

Abstract

The relationship between moisture loss and oil uptake at different treatment of sample and time during deep-fat frying of french fries was investigated in this study. French fries samples were diced and fried at different oil (Mustard oil, Soybean refined oil, Sunflower oil,) in a fryer for periods varying from 50 to 200 sec. The relationship between moisture loss and oil uptake during the frying was erratic and appeared to be independent of frying oil. The relationship Oil uptake was positively to moisture loss in the range of frying times 50 sec. to about 200 sec. After 100 sec, oil uptake tended to decrease while moisture loss continued. The relationship between moisture loss and oil uptake is an important phenomenon in the context of characterizing the physical properties of French fries.