Effect of frying conditions on shrinkage and porosity of fried potatoes Original Research Article

Apparent density, true density, specific volume and internal porosity were investigated during deep fat frying of french fries. The effect of frying conditions (oil temperature, sample thickness and oil type) on the above properties was examined. A simple mathematical model was used to correlate the above properties with oil and moisture content. Five parameters with physical meaning were incorporated into the model: the enclosed water density ρw, the enclosed oil density ρL, the dry solids density ρs, the dry solids bulk density ρbo and the volume shrinkage coefficient β′. Moisture and oil content during deep fat frying and consequently all the examined properties are affected by frying conditions. The results showed that the porosity of french fries increases with oil temperature increases and sample thickness and it is higher for products fried with hydrogenated oil.