For finding effective method and mechanism of reducing oil content, oil-absorption kinetics for deep-fat fried potato was investigated, it was found that most oil was absorbed during early cooling process. From the experiments of different vacuum environments during cooling, comparing the oil-uptake start time and the pressure difference {Patm-Pv) formed by condensation, it was further found that both reducing the pressure difference {Patm-Pv) and postponing the oil absorption by taking appropriate methods can promote the drainage of surface oil and reduce the total oil content of fried food. The best result can be obtained with 13.6% oil content at 80 kPa cooling condition. The research can provide a reference for reducing oil-uptake technological process in food industry.%为探索有效的降低油炸制品含油率的方法与理论,该文以油炸土豆条为对象,考查了深层油炸过程和冷却过程的吸油动力学特征,结果表明油炸制品吸油过程主要是发生在冷却早期阶段.分别比较不同真空条件下物料起始吸油时间以及20～45 s过程Patm-Pv值大小,进一步发现延滞物料壳层开始吸油时间以及降低壳层内、外压差值的大小,均能够促进物料表面浮着油滴落,实现降低油炸制品含油量的目的.当冷却环境压强为80 kPa时,所得总吸油率最小为13.6％,该研究可为油炸食品工业探索降低含油率加工工艺提供参考.
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