Kinetics of crust color changes during deep-fat frying of impregnated french fries

摘要: Abstract The objective of this work was to study the kinetics crust browning during deep-fat frying impregnated and control potato strips ( Solanum tuberosum L., Desiree variety) by using a dynamic method and, with obtained parameters, predict color change frying. Blanched were at 25 °C soaking in solutions corn syrup DE 42-NaCl, 50–3% weight, NaCl 3% weight. After rinsing air drying, deep fried sunflower oil 160, 170 180 °C. A treatment, consisting blanched but not soaked also conducted. Experimental data surface temperature, mean moisture content changes fit empirical relationships, correlation coefficients greater than 99.0%. first-order rate equation used model change. In all cases, Arrhenius activation energy decreased alongside decreasing content, suggesting possible development from chemical step diffusional one. kinetic parameters employed RMS's values range 5.1–10.5%.