سینتیک جذب روغن، خروج رطوبت و تغییرات بافت طی سرخ کردن خلال سیب زمینی

The quality of fried potato strips usually depends on color, flavor, texture and oil content. frying is one of the most important stages in processing of this product. in order to investigate the kinetic of oil uptake, water loss and textural changes during frying, the potato strips with a cross-section of 0.8×0.8×8 cm were fried in hot oil at temperatures of 160, 175, 190 ? for 15 minutes after being blanched for 10 minutes at 70? and then pre-dried at 70? with air velocity of 1 m?s until mean moisture content of 75% (wet basis). the results showed that increasing the temperature of frying increased the oil uptake and water loss from strips significantly (p < 0.01). increasing the frying temperature also decreased the core firmness and intensified the crust hardening. the different kinetic models were studied to describe the oil uptake, water loss and firmness changes of crust and core regions. the results showed that the first order kinetic with production rate limiting effect had the most conformity with experimental data of oil uptake and water loss.