Effect of pre‐fry drying of oil uptake and distribution in potato crisp manufacture
Michael Gamble, Peter Rice
International Journal of Food Science & Technology
Abstract
Summary Microwave, hot air (40 and 105°C) and freeze drying were used to remove varying amounts of moisture from 1.3 mm thick potato slices. The partially dried slices were then fried in oil at 165°C either for a constant 2 min or a variable frying time based on the amount of pre‐drying. The microwave and hot air treatments resulted in a reduction in the final oil content, which was related to the degree of pre‐fry drying. Freeze drying resulted in an increase in the oil content, again related to the initial moisture reduction. Oil distribution at the microscopic and macroscopic level was determined and found to be related to the initial moisture distribution in the slice. It is suggested that pre‐fry drying may be a more successful point of influence than post‐fry treatment in the manufacture of a‘lower fat crisp’.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
pre-fry drying reduces oil content
“The microwave and hot air treatments resulted in a reduction in the final oil content, which was related to the degree of pre-fry drying.”
freeze drying increases oil content
“Freeze drying resulted in an increase in the oil content, again related to the initial moisture reduction.”
pre-fry drying affects oil distribution
“Oil distribution at the microscopic and macroscopic level was determined and found to be related to the initial moisture distribution in the slice.”