Studies on a Simple Method for Evaluation of Deterioration Degree of Frying Oils and Fats. I.

Fundamental theory of surface chemistry was utilized to develop an equation for calculating initial interfacial tension between a product and liquid. The relationship provides a practical approach to overcome the complexity of quantitatively determining interfacial tension of foods. The range of interfacial tension between a restructured potato product and the frying medium was 0.01 to 5.23lo-' N/m. This range was determined using various frying media or additives. A power relatibnship was found between the initial interfacial tension and uptake of oil or other frying media. A model of capillary rise in porous media was implemented to explain the linear relationship between uptake and contact angle.

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Initial Interfacial Tension and Oil Uptake by Deep‐fat Fried Foods

Pinthus

Saguy

1994

Journal of Food Science

103

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Studies on a Simple Method for Evaluation of Deterioration Degree of Frying Oils and Fats. I.

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Initial Interfacial Tension and Oil Uptake by Deep‐fat Fried Foods

Initial Interfacial Tension and Oil Uptake by Deep‐fat Fried Foods

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