Determining internal oil uptake and water content of fried thin potato crisps

摘要

Thin flat-cut and ridge-cut potato crisps of thickness 2 mm were fried at temperatures of 170, 180 and 190 deg C and the internal oil and moisture contents for frying times of 10, 20, 30, 60, 90, 120 and 180 s were determined. This study was intended to isolate the oil absorbed during frying and oil absorbed after frying in order to understand the mechanism of oil uptake by potato crisp during the actual frying process. It was found that whilst the moisture-oil relationship is relatively linear for flat-cut crisps in the range of oil content 0-0.4 on dry basis, the ridge-cut crisps tend to have a moisture-oil relationship that corresponds more to the trend of its temperature-time curve during frying.