Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries

In the frying process, many changes that occur affected by type of oil and frying load and the uniform distribution of oil temperature is important in different parts of the fryer due to the uniform frying of food. Therefore, with monitoring the distribution of temperature, oil and miosture in the product over time, the frying process can be controlled more effectively and reached a deeper understanding of this complex process. Hence, the present study aimed to investigate the effect of oil type (sunflower, soy and canola) and frying load (1/20, 1/15 and 1/10 kg of potatoes to oil) on the frying process in four different positions of potatoes inside the fryer. The statistical analysis of the data showed that frying load has a significant effect on the loss of moisture and oil absorption, while the potato position in the fryer has not significant effect. By increasing the frying load, the amount of oil absorption and the final moisture of potatoes increased. The results indicated that the temperature of the potato center was not affected by the type of oil and frying load and the center temperature was estimated about 96-95 ℃. Unlike the center temperature, the surface temperature was affected by the ratio of potato to oil and increased by increasing the frying load.