Physical Properties of Pre Treated Potatoes French Fries and Their Oil Uptake Kinetic

Abstract

The present investigation was carried out to study the frying behaviour of potato French fries with five treatments. Experiments were conducted to develop the potato French fries frying with three different type of oil using five pre-treatment peeling were done manually. The main objective of the present study was to produce crispy deep fried French fries from with acceptable organoleptic qualities. Effects. of frying temperatures for (50-200 sec) on the overall qualities (proximate composition, texture and sensory) of French fries were determined. Prior to frying, freshly procured were sliced uniformly (length 7-9 em, width 0.7mm, thickness of 0.9 mm, blanched in hot water (90°C for 3 min) and dried in a hot air. Sensory quality results revealed high acceptability for French fries produced by frying. With improved taste and flavour, keeping in mind the safety and quality issues. It is found that frying load and initial frying temperature significantly affect mass and heat transfer characteristics and the degree of their coupling. On the contrary, virtually no dependence on the oil type is observed. The important role of the surface water evaporation and of a finite diffusion zone on the coupled heat and mass transfer phenomena is revealed after the comparison of the experimental results with the predictions of a simple analytical model. The physical properties (length, width, thickness, mass, volume, area,) decrease with increase in time of frying. The porosity, true density, bulk density, increase with increase in frying time,