A single puncture test (SPT) system was designed to determine textural changes in potato strips in situ during frying at 160, 175, and 190 degreesC. Puncture force changed drastically with time and depth in the strip during ...

The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became ...

Potato strips were soaked in 3, 5 or 7% NaCl solutions (25 degreesC) previous to frying, to study the effect on oil uptake. Sensory responses indicated the best texture and lowest oil uptake at 3% NaCl solution for 50 min. ...

Frying is one of the oldest unit operations and is used not only in industry but also at home. The most commonly fried vegetable is potato, for important commercial products such as potato chips, par-fried potatoes, and ...

The rupture stress (RS) of fried potato slices (1.60 mm thick) and of the crust of fried potato slabs (FPS) having lengths of 60 mm and sides of 8, 10 and 12 mm, was determined during the post-frying period by a puncture ...