OIL CONTENT OF FRENCH FRIES AS AFFECTED BY BLANCH TEMPERATURES, FRY TEMPERATURES AND MELTING POINT OF FRYING OILS

摘要: The oil content of par-fried frozen French fries prepared by two methods, conventional and freeze-leached, was not affected blanch temperatures when blanched for 15 minutes. Melting points the frying did affect fries. differences were variable could be explained melting point alone. Blowing potato strips with ambient air after par-fry cooling below had no effect on product. Contrary to previous reports, increased significantly as par-frying temperature from 160.0 185°C (320 365°F) greatest increase occurring between 171.1 185.0°C (340 365°F). 1 min at judged have identical quality finish 3 minutes (365°F). A lower or possibly a shorter time higher would an advantage processor who use less energy without adversely affecting final consumable