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Evaporation front compared with crust thickness in potato deep-fat frying
John S Lioumbas1, Thodoris D Karapantsios
1Division of Chemical Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece.
Journal of Food Science
|December 3, 2011
Summary
This study experimentally links crust thickness and evaporation in fried potatoes. The evaporation front and crust thickness are interrelated until the boiling regime ends, after which evaporation accelerates.
Area of Science:
- Food science
- Heat and mass transfer
- Chemical engineering
Background:
- Theoretical models for deep-fat frying lack experimental validation regarding crust formation and evaporation.
- Understanding crust development is crucial for sensory attributes of fried foods.
Purpose of the Study:
- To experimentally investigate the relationship between crust thickness evolution and evaporation front propagation during potato frying.
- To determine how frying conditions (oil temperature, duration) influence this relationship.
Main Methods:
- Developed a specialized device for single-sided potato frying with precise thermocouple placement.
- Measured crust thickness using microphotography and a micrometer at intervals.
- Recorded temperature profiles within the developing crust to identify heating regimes and estimate evaporation front movement.
Main Results:
- Identified distinct heating regimes within the potato crust during frying.
- Observed a strong correlation between evaporation front propagation and crust thickness up to the boiling regime's end.
- Found that the evaporation front advances faster than crust thickness increases after the boiling regime.
Conclusions:
- The study provides crucial experimental data for validating heat and mass transfer models in deep-fat frying.
- Findings quantify the dynamic interplay between crust formation and internal moisture evaporation.
- Results offer insights for optimizing frying conditions to control crust characteristics and sensory properties.
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