Effects of frying parameters on the colour development of fried potatoes

摘要: The effects of frying time and temperature on the colour development potatoes during was studied. Potato disks 0.025 m in diameter 0.005 thick were used. Sunflower oil used as a medium at temperatures 150 °C, 160°C, 170°C 180°C. Colour parameters Hunter L b values followed first-order reaction kinetics frying. dependence rate constants for showed good agreement with Arrhenius relation, activation energies, Ea, being equal to 22.67 kcal/mol 17.13 kcal/mol, respectively. value increased and/or increased. A multiple regression equation developed total change function temperature. increase change.