Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy

摘要: During the last decade much attention has been given to investigating oil absorption during frying. Several studies have suggested key role of dehydrated crust, which is thought control main mechanisms in absorption, that drainage and capillary suction post-frying cooling. To contribute a better understanding these mechanisms, we used infrared microspectroscopy at Synchrotron Radiation Source Daresbury (UK) monitor distribution fried potato cylinders. We report what believe be first quantitative data on within product. Results show crust reflects anisotropic nature porous region accordance with proposed mechanism absorption. Pendant ces dernieres decenies, une grande ete donnee l'etude de l'absorption d'huile pendant la friture. Pour meilleure comprehension des mecanismes d'absorption l'huile, cet article rapporte etude sur l'utilisation microspectrometrie infrarouge haute resolution spatiale pour suivre penetration l'huile dans cylindres pommes terre L'hypothese proposee est que le croute deshydratee joue un tres important et succion capillaire refroidissement apres