Surface water evaporation and energy components analysis during potato deep fat frying

Crust morphology and crispness development during deep-fat frying of potato

“…The 10 s sample also mainly shows the initial structure without any visible new or larger pores. This can be explained by surface water evaporation in the initial stage of frying, which does not increase the actual potato porosity (Lioumbas, Kostoglou, & Karapantsios, 2012). Also, the temperature of the fry needs to reach the boiling point temperature before evaporation from the fry can take place and structure formation begins.…”

Microscopic imaging of biphasic oil‐air flow in French fries using synchrotron radiation

“…Deep‐fat frying is an important multifunctional food process unit operation, which consists in immersing a wet product in a liquid with a high boiling point such as edible oil or fat . It induces rapid food cooking and drying . As a significant oil pickup is also observed, fried products suffer globally a poor image in western countries .…”

Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep‐Fat Frying

“…However, when the first bubbles appear, buoyancy pushes them against the surface not allowing them to escape to the oil. These first bubbles consist mainly of dissolved gases and just little vapor as they emerge at temperatures below 100 °C (Lioumbas and others 2012b). In time, more bubbles gather and merge initially to larger bubbles and later to a gas blanket covering a large part of the bottom surface of the potato.…”

“…Moreover, as these thermocouples are firmly fixed at their positions, they significantly resist shrinkage. Details concerning the accuracy and the reproducibility of the measuring method can be found elsewhere (Lioumbas and Karapantsios 2012). …”