Effect of Frying Parameters on Mechanical Properties and Microstructure of Potato Disks

The effect of frying temperature and time on surface pore characteristics, oil content, moisture loss and mechanical properties of potato disks is investigated. Scanning electron microscopy is used to study the surface pore characteristics and rheological behavior is investigated using a dynamic mechanical analyzer. Both frying temperature and frying time had a significant impact on the pore area, creep behavior, moisture loss and fat uptake of potato disks. The changes in pore area and creep compliance were dynamic and, in turn, affected the oil uptake and moisture loss rates. Average open pore area and percent open pore area increased to 1.15μm² and 14.04%, respectively, during the middle frying stages. Higher frying temperature resulted in faster structural degradation, moisture loss and oil uptake during initial frying stages. Higher frying times tended to increase the percentage open pore area. Practical Applications: The article investigates structural and mechanical changes in potato disks during frying. These are crucial to understand the transport mechanisms during frying, and to study the role played by the product microstructure on both oil uptake and texture development. The creep compliance function reported in this article is useful for predicting the texture of potatoes via mathematical models describing the frying.