The variations in moisture content and oil content of samples of 1.5-mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C. The loss of moisture and the uptake of oil were found to be interrelated and both were linear functions of the square root of frying time. Within the temperature range examined, moisture loss and oil uptake were found to be independent of frying temperature. From the data and visual observations the mechanism of moisture loss and its influence on oil content in the final product were discussed. Suggestions are made for means of reducing the total oil content by modifications in the frying process.
Estimates of heterosis and combining ability were made using 15 hybrid combinations grown under field conditions. The hybrids were produced by crossing in diallel six peanut (Arachis hypogaea L.) lines collected from three geographic areas of South America.Of 17 characters, estimates of specific combining ability were significant for 16 and estimates of general combining ability were significant for 8. Specific combining ability was greater for yield and for most fruit characters.Several of the crosses showed considerable heterosis when compared with mid‐parent means. Crosses of Virginia × Valencia type parents gave greater heterosis than other crosses for vegetative plant characters. However crosses of Valencia × Spanish type parents gave greatest heterosis for yield and fruit characters.Comparison of field results with results obtained previously in a controlled environment indicated that the controlled environment may have limited use in predicting field performance of peanut hybrids.
The distribution of oil taken up during frying was investigated in chips, snacks, and fries using red-stained oil. The effect of pre-drying using microwaving and lyophilization was also examined in chips. These studies indicated that some oil uptake occurred during frying which was not exclusively an end of frying effect. The distribution of oil depended upon the structure of the food and the ease of moisture loss. Oil uptake was influenced by slice thickness, the moisture content, its distribution and ease of transfer, the cutting edge, and degree of blistering during frying. Oil was associated with areas of moisture loss.
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