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Drying Technology
An International Journal
Volume 18, 2000 - Issue 1-2
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Original Articles

STUDIES ON FRYING KINETICS AND QUALITY OF FRENCH FRIES

P. Gupta Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005, INDIA
,
U.S. Shivhare Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005, INDIA
&
A.S. Bawa Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005, INDIA
Pages 311-321 | Published online: 16 Jun 2010

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Fatma Nur Arslan, Ayça Nesibe Şapçı, Fatma Duru & Huseyin Kara. (2017) A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils. International Journal of Food Properties 20:3, pages 704-717.
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Franco Pedreschi. (2012) Frying of Potatoes: Physical, Chemical, and Microstructural Changes. Drying Technology 30:7, pages 707-725.
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J. Bravo, N. Sanjuán, J. Ruales & A. Mulet. (2009) Modeling the Dehydration of Apple Slices by Deep Fat Frying. Drying Technology 27:6, pages 782-786.
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O.P. Sobukola, S.O. Awonorin, L.O. Sanni & F.O. Bamiro. (2008) Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices. International Journal of Food Properties 11:2, pages 379-391.
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Liu-ping Fan, Min Zhang & ArunS. Mujumdar. (2006) Effect of Various Pretreatments on the Quality of Vacuum-Fried Carrot Chips. Drying Technology 24:11, pages 1481-1486.
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Franco Pedreschi, Pamela Hernández, Clara Figueroa & Pedro Moyano. (2005) Modeling Water Loss During Frying of Potato Slices. International Journal of Food Properties 8:2, pages 289-299.
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L.S. Kassama & M.O. Ngadi. (2005) Pore Development and Moisture Transfer in Chicken Meat during Deep-Fat Frying. Drying Technology 23:4, pages 907-923.
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Pedro C. Moyano & Amalia Z. Berna. (2002) MODELING WATER LOSS DURING FRYING OF POTATO STRIPS: EFFECT OF SOLUTE IMPREGNATION. Drying Technology 20:7, pages 1303-1318.
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M. K. Krokida, V. Oreopoulou, Z. B. Maroulis & D. Marinos-Kouris. (2001) DEEP FAT FRYING OF POTATO STRIPS—QUALITY ISSUES. Drying Technology 19:5, pages 879-935.
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Articles from other publishers (32)

Ying Liu, Jianjun Tian, Bo Hu, Peibin Yu & Liuping Fan. (2021) Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process. Food Chemistry 360, pages 130045.
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Siti Nabihah Othman & Norazaliza Mohd Jamil. (2021) A modified predictive model for colour changes in French fries during frying. Journal of Physics: Conference Series 1988:1, pages 012030.
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Ivet Gallegos-Marin, Lilia L. Méndez-Lagunas, Juan Rodríguez-Ramírez & Cecilia E. Martinez-Sánchez. (2020) Influence of osmotic pretreatments on the quality properties of deep-fat fried green plantain. Journal of Food Science and Technology 57:7, pages 2619-2628.
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Jamshid Rahimi, Akinbode Adedeji & Michael Ngadi. (2019) The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog. Journal of Texture Studies 50:6, pages 474-481.
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Daiki Murayama, Hiroshi Koaze, Shinya Ikeda, Jiwan P. Palta, Jun Kasuga, Samanthi W. Pelpolage, Hiroaki Yamauchi & Masayuki Tani. (2019) In-Season Calcium Fertilizer Application Increases Potato Cell Wall Calcium and Firmness of French Fries. American Journal of Potato Research 96:5, pages 472-486.
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Samira Mohammadalinejhad & Jalal Dehghannya. (2018) Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips. Innovative Food Science & Emerging Technologies 47, pages 493-503.
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T.D. CaparH. Yalcin. (2017) Effects of pre-drying on the quality of frying oil and potato slices. Quality Assurance and Safety of Crops & Foods 9:3, pages 255-264.
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Mehrajfatema Z. Mulla, Uday S. Annapure, Vikas R. Bharadwaj & Rekha S. Singhal. (2017) A Study on the Kinetics of Acrylamide Formation in Banana Chips. Journal of Food Processing and Preservation 41:1, pages e12739.
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María S. Mariotti-Celis, Rommy N. Zúñiga, Pablo Cortés & Franco Pedreschi. (2017) A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying. Journal of Food Science 82:1, pages 232-239.
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Jalal Dehghannya, Enayat-Allah Naghavi & Babak Ghanbarzadeh. (2016) Frying of Potato Strips Pretreated by Ultrasound-Assisted Air-Drying. Journal of Food Processing and Preservation 40:4, pages 583-592.
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Lamin S. Kassama & Michael Ngadi. (2016) Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat. Advances in Chemical Engineering and Science 06:04, pages 324-334.
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Jamshid Rahimi & Michael O. Ngadi. (2014) Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter. LWT - Food Science and Technology 59:2, pages 820-826.
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Jamshid Rahimi & Michael O. Ngadi. (2014) Inter-particle space fractions in fried batter coatings as influenced by batter formulation and pre-drying time. LWT - Food Science and Technology 57:2, pages 486-493.
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M. Hashemi Shahraki, A.M. Ziaiifar, S.M. Kashaninejad & M. Ghorbani. (2014) Optimization of Pre-Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms. Journal of Food Processing and Preservation 38:1, pages 535-550.
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Vahid Mohammadpour Karizaki, Serpil Sahin, Gulum Sumnu, Mohammad Taghi Hamed Mosavian & Alexandru Luca. (2012) Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes. Food and Bioprocess Technology 6:12, pages 3554-3563.
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Y. Moradi, J. Baker, Y. Che Man & S. kharidah. (2009) Effects of Pre-Drying on Quality of Fried Breaded Black Pomfret (Parastromateus niger) Fillet. Journal of Fisheries and Aquatic Science 4:5, pages 254-260.
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OLAJIDE PHILIP SOBUKOLA, SAMUEL OLUSEGUN AWONORIN, SANNI LATEEF OLADIMEJI & BAMIRO FRANCIS OLUKAYODE. (2009) OPTIMIZATION OF PRE-FRY DRYING OF YAM SLICES USING RESPONSE SURFACE METHODOLOGY. Journal of Food Process Engineering.
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Elizabeth Troncoso & Franco Pedreschi. (2009) Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. LWT - Food Science and Technology 42:6, pages 1164-1173.
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Rommy N. Zúñiga, Pedro C. Moyano & Franco Pedreschi. (2008) Enthalpy–entropy compensation for water loss of potato slices during deep-fat frying. Journal of Food Engineering 88:1, pages 1-8.
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OLAJIDE P. SOBUKOLA, SAMUEL O. AWONORIN, LATEEF O. SANNI & FRANCIS O. BAMIRO. (2008) DEEP-FAT FRYING OF YAM SLICES: OPTIMIZATION OF PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY. Journal of Food Processing and Preservation 32:3, pages 343-360.
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C. Barrera, C. Chenoll, A. Andrés & P. Fito. (2007) Application of SAFES (systematic approach to food engineering systems) methodology to French fries manufacture. Journal of Food Engineering 83:2, pages 201-210.
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Wil A. M. van Loon, Jendo E. Visser, Jozef P. H. Linssen, Derk J. Somsen, H. Jan Klok & Alphons G. J. Voragen. (2006) Effect of pre-drying and par-frying conditions on the crispness of French fries. European Food Research and Technology 225:5-6, pages 929-935.
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T.T. Mai Tran, Xiao Dong Chen & Christopher Southern. (2007) Reducing oil content of fried potato crisps considerably using a ‘sweet’ pre-treatment technique. Journal of Food Engineering 80:2, pages 719-726.
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Franco Pedreschi, Pedro Moyano, Natalie Santis & Romina Pedreschi. (2007) Physical properties of pre-treated potato chips. Journal of Food Engineering 79:4, pages 1474-1482.
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D. P. Silva, V. Rudolph & O. P. Taranto. (2005) The drying of sewage sludge by immersion frying. Brazilian Journal of Chemical Engineering 22:2, pages 271-276.
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Danila Torreggiani & Gianni Bertolo. 2004. Advances in Food and Nutrition Research Volume 48. Advances in Food and Nutrition Research Volume 48 173 238 .
Sukumar Debnath, K.K Bhat & N.K Rastogi. (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. LWT - Food Science and Technology 36:1, pages 91-98.
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Pedro C Moyano, Vanessa K Rı́oseco & Paola A González. (2002) Kinetics of crust color changes during deep-fat frying of impregnated french fries. Journal of Food Engineering 54:3, pages 249-255.
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R.J. Goldstein, E.R.G. Eckert, W.E. Ibele, S.V. Patankar, T.W. Simon, T.H. Kuehn, P.J. Strykowski, K.K. Tamma, A. Bar-Cohen, J.V.R. Heberlein, J.H. Davidson, J. Bischof, F.A. Kulacki, U. Kortshagen & S. Garrick. (2002) Heat transfer – a review of 2000 literature. International Journal of Heat and Mass Transfer 45:14, pages 2853-2957.
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M.K Krokida, V Oreopoulou, Z.B Maroulis & D Marinos-Kouris. (2001) Effect of pre-treatment on viscoelastic behaviour of potato strips. Journal of Food Engineering 50:1, pages 11-17.
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M.K Krokida, V Oreopoulou, Z.B Maroulis & D Marinos-Kouris. (2001) Effect of pre-drying on quality of french fries. Journal of Food Engineering 49:4, pages 347-354.
Crossref
M.K Krokida, V Oreopoulou, Z.B Maroulis & D Marinos-Kouris. (2001) Effect of osmotic dedydration pretreatment on quality of french fries. Journal of Food Engineering 49:4, pages 339-345.
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