Initial Interfacial Tension and Oil Uptake by Deep‐fat Fried Foods

摘要

ABSTRACTFundamental theory of surface chemistry was utilized to develop an equation for calculating initial interfacial tension between a product and liquid. The relationship provides a practical approach to overcome the complexity of quantitatively determining interfacial tension of foods. The range of interfacial tension between a restructured potato product and the frying medium was 0.01 to 5.23–10−3N/m. This range was determined using various frying media or additives. A power relationship was found between the initial interfacial tension and uptake of oil or other frying media. A model of capillary rise in porous media was implemented to explain the linear relationship between uptake and contact an