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Frying induces major structural changes in the surface of foods influencing oil uptake. This work discusses the use of several different methods of microscopy as well as techniques of image analysis to study frying at the microstructural level. Hot‐stage video microscopy was instrumental in assessing geometrical changes in cells of potato tissue and in starch in real time. The swelling of starches inside cells appeared to be retarded compared with that in starch suspensions. Confocal laser scanning microscopy (CLSM) permitted ‘optical’ sectioning of the crust, revealing that oil was located in the interior in pockets or surrounding intact cells. The manipulation of microscopy data by image processing is also presented.

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