Kinetics of crust color changes during deep-fat frying of impregnated french fries

摘要

The objective of this work was to study the kinetics of crust browning during deep-fat frying of impregnated and control potato strips (Solanum tuberosum L., Desiree variety) by using a dynamic method and, with the obtained kinetics parameters, to predict the color change during frying. Blanched potato strips were impregnated at 25 deg. C by soaking in solutions of corn syrup DE 42-NaCl, 50-3/100 by weight, and NaCl 3/100 by weight. After rinsing and air drying, the strips were deep fried in sunflower oil at 160, 170 and 180 deg. C.