Oil Uptake in Deep Fat Frying as Affected by Porosity |
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| Authors: | E.J. PINTHUS PNINA WEINBERG I.S. SAGUY |
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| Affiliation: | Authors Pinthus, Weinberg, and Saguy are with the Dept. of Biochemistry, Food Science &Nutrition, Faculty of Agriculture—The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel. Address inquiries to Dr. I.S. Saguy. |
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| Abstract: | The porosity of a restructured potato product ranged from 0.089 to 0.168 after fluctuating subfreezing storage temperatures. A linear relation was found between oil uptake during frying and porosity prior to frying. Bulk and particle density, and porosity were monitored for up to 5 min during deep-fat frying. Particle density increased gradually, bulk density decreased and porosity increased noticeably. After an initial short period, oil uptake correlated linearly with porosity of the fried product. A new term, “net porosity” which excluded the void volume occupied by oil was developed for describing the oil uptake mechanism. |
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| Keywords: | porosity oil uptake density frying potato |
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