ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
When frozen par-fried potatoes are thawed and held at refrigerator temperatures for several hours, they absorb more oil, lose more moisture and give a lower yield of product during finish-frying than if they were not held. It was hypothesized that this change in frying performance results from the diffusion of moisture from the comparatively moist center of a French-fry strip to the outer layers, which had been largely dehydrated during the initial par-frying. The rates of moisture diffusion within French fries at 32, 40 and 50°F were measured and found to be comparable to the rates of the change which causes impaired performance during finish-frying. In both cases the rates increased with increasing temperature. This is suggestive evidence, but not proof, of the truth of the hypothesis.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1973.tb02783.x
Permalink
