Abstract:
Frying has been a hot topic for some time in the food engineering community. Previous studies were mainly focussed on large sized food material. Crisps have not been studied much at all. The current work involved the frying of very thin potato crisps (i.e. 2 mm) in a batch-fryer at temperatures from l 70°C to 190°C inclusive. The study looked at the range of heat transfer coefficient, the oil uptake-moisture loss of crisps during frying and the relationship of the oil/moisture content of a fried crisp to its (mechanically determined) hardness and crunch.
