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Drying Technology
An International Journal
Volume 30, 2012 - Issue 7
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Original Articles

Frying of Potatoes: Physical, Chemical, and Microstructural Changes

Franco Pedreschi Departamento de Ingeniería Química y Bioprocesos and ASIS-UC Interdisciplinary Research Program on Tasty and Healthy Foods, Pontificia Universidad Católica de Chile, Santiago, ChileCorrespondence[email protected]
Pages 707-725 | Published online: 18 Apr 2012

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Ya Su, Jiayue Gao, Song Tang, Lei Feng, S. M. Roknul Azam & Tiesong Zheng. (2022) Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Critical Reviews in Food Science and Nutrition 62:19, pages 5183-5202.
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Sangamithra Asokapandian, Gabriela John Swamy & Haseena Hajjul. (2020) Deep fat frying of foods: A critical review on process and product parameters. Critical Reviews in Food Science and Nutrition 60:20, pages 3400-3413.
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Sururah Nasir, Ganiyat Olatunde, Abdurazaq Adebowale & Isaac Aiyelaagbe. (2019) Optimization of deep-fat frying conditions and quality attributes of orange-fleshed sweetpotato crisps by response surface methodology. Cogent Food & Agriculture 5:1.
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E. Paz-Gamboa, E. Ramírez-Figueroa, M.A. Vivar-Vera, H.R. Bravo-Delgado, O. Cortés-Zavaleta, H. Ruiz-Espinosa & I.I. Ruiz-López. (2015) Study of oil uptake during deep-fat frying of Taro (Colocasia esculenta) chips. CyTA - Journal of Food 13:4, pages 506-511.
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V.P. Oikonomopoulou & M.K. Krokida. (2013) Novel Aspects of Formation of Food Structure during Drying. Drying Technology 31:9, pages 990-1007.
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Articles from other publishers (51)

Silia Boukandoul, Farid Zaidi, Carla S. P. Santos & Susana Casal. (2023) Moringa oleifera Oil Nutritional and Safety Impact on Deep-Fried Potatoes. Foods 12:24, pages 4416.
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Rajni Saini, Sukhpreet Kaur, Poonam Aggarwal, Atul Dhiman & Priyanka Suthar. (2023) Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review. Food Control 153, pages 109933.
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Jalal Dehghannya & Michael Ngadi. (2023) The application of pretreatments for producing low-fat fried foods: A review. Trends in Food Science & Technology 140, pages 104150.
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I.M. Riley, U. Verma, S. Canals Rovira, N. Ooms, M.A. Nivelle, P. Verboven, B. Nicolai & J.A. Delcour. (2023) Impact of potato starch structural transitions on microstructure development during deep-frying. Food Hydrocolloids 142, pages 108833.
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Guilherme Simoes Alves Pinto & Pawan Singh Takhar. (2023) Stress‐relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature. Journal of Texture Studies 54:4, pages 521-531.
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A. J. Haverkort, A. R. Linnemann, P. C. Struik & J. S. C. Wiskerke. (2022) On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing. Potato Research 66:2, pages 339-383.
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A. J. Haverkort, A. R. Linnemann, P. C. Struik & J. S. C. Wiskerke. (2022) On Processing Potato: 1. Survey of the Ontology, History and Participating Actors. Potato Research 66:2, pages 301-338.
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Maryam Khakbaz Heshmati, Hadi Dehghani Khiavi, Jalal Dehghannya & Hamed Baghban. (2022) 3D simulation of momentum, heat and mass transfer in potato cubes during intermittent microwave-convective hot air drying. Heat and Mass Transfer 59:2, pages 239-254.
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Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin & Xingguo Wang. (2023) Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage. Food Science and Human Wellness 12:1, pages 140-150.
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Jose Lucas Peñalver-Soto, María Muñoz-Guillermo, Alberto Garre, Asunción Iguaz, Pablo S. Fernández & Jose A. Egea. (2022) Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation. Foods 11:22, pages 3689.
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U.B. Okon, O.P. Sobukola, A.A. Adebowale, H.A. Bakare, A.T. Omidiran & F.A. Akinlade. (2022) Effect of process variables on some quality attributes of instant ‘Akara iwe’-a cassava based fried snack from grits. Applied Food Research 2:1, pages 100115.
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Chanoknate Thongcharoenpipat & Ram Yamsaengsung. (2022) Improving the drying kinetics and microstructure of vacuum‐fried ripened durian chips. International Journal of Food Science & Technology 57:5, pages 2862-2871.
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Nikola Major, Smiljana Goreta Ban, Josipa Perković, Dragan Žnidarčič, Anita Silvana Ilak Peršurić, Milan Oplanić, Gvozden Dumičić, Branimir Urlić & Dean Ban. (2022) Plant Cover Stimulates Quicker Dry Matter Accumulation in “Early” Potato Cultivars without Affecting Nutritional or Sensory Quality. Horticulturae 8:5, pages 364.
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Nijolė Vaitkevičienė, Elvyra Jarienė, Jurgita Kulaitienė & Dovilė Levickienė. (2022) The Physico-Chemical and Sensory Characteristics of Coloured-Flesh Potato Chips: Influence of Cultivar, Slice Thickness and Frying Temperature. Applied Sciences 12:3, pages 1211.
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Ana Florencia de Alzaa, Claudia Guillaume & Leandro Ravetti. 2022. Olive Oil - New Perspectives and Applications. Olive Oil - New Perspectives and Applications.
Lucía Méndez, Raffaele Sacchi, Isabel Medina & Santiago P. Aubourg. 2022. Lipid Oxidation in Food and Biological Systems. Lipid Oxidation in Food and Biological Systems 455 477 .
Inmaculada Criado-Navarro, María Asunción López-Bascón, Carlos Augusto Ledesma-Escobar & Feliciano Priego-Capote. (2021) Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions. ACS Food Science & Technology 1:5, pages 884-891.
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Zhan‐Hui Lu, Elizabeth Donner & Qiang Liu. (2021) Development and characterisation of gluten‐free potato bread. International Journal of Food Science & Technology 56:6, pages 3085-3098.
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Agnieszka Tajner-Czopek, Agnieszka Kita & Elżbieta Rytel. (2021) Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks. Applied Sciences 11:9, pages 3943.
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G E Aprilia, F Triawan & R Saville. (2021) Crispness measurement of potato crisps by single specimen using compression test. IOP Conference Series: Materials Science and Engineering 1098:6, pages 062100.
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James Abiodun Adeyanju, John Oluranti Olajide, Emmanuel Olusola Oke & Akinbode Adeyemi Adedeji. (2020) Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain ( Musa paradisiacal AAB) Chips ( ipekere ) . Acta Universitatis Cibiniensis. Series E: Food Technology 24:2, pages 247-256.
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Nurcan Doğan, Cemhan Doğan, Mustafa Çam & İbrahim Hayoğlu. (2020) Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom ( P. ostreatus ) powder composite chips . Journal of Food Processing and Preservation 44:11.
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Maxime Touffet, Gilles Trystram & Olivier Vitrac. (2020) Revisiting the mechanisms of oil uptake during deep-frying. Food and Bioproducts Processing 123, pages 14-30.
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Zihan Xu, Sze Ying Leong, Mohammed Farid, Patrick Silcock, Phil Bremer & Indrawati Oey. (2020) Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods 9:7, pages 949.
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Kashif Ghafoor, Betül Yüksel, Fahad AL Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, Elfadil E Babiker, Isam Muhamed A Ahmed & Ichsan Ulil Azmi. (2020) Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts. Journal of Oleo Science 69:10, pages 1219-1230.
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Agathe Chouët, Sylvie Chevallier, Romain Fleurisson, Catherine Loisel & Laurence Dubreil. (2019) Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy. Sensors 19:9, pages 2024.
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Yang Zhang, Tingting Zhang, Daming Fan, Jinwei Li & Liuping Fan. (2018) The description of oil absorption behavior of potato chips during the frying. LWT 96, pages 119-126.
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Carla S. P. Santos, Sara C. Cunha & Susana Casal. (2018) Domestic low-fat “frying” alternatives: Impact on potatoes composition. Food Science & Nutrition 6:6, pages 1519-1526.
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Annalisa Romano, Vincenzo D'Amelia, Veronica Gallo, Sara Palomba, Domenico Carputo & Paolo Masi. (2018) Relationships between composition, microstructure and cooking performances of six potato varieties. Food Research International.
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Ogan I. Mba, Marie-Josée Dumont & Michael Ngadi. (2018) Characterization of tocopherols, tocotrienols and total carotenoids in deep-fat fried French fries. Journal of Food Composition and Analysis 69, pages 78-86.
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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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Carla S.P. Santos, Lucía Molina-Garcia, Sara C. Cunha & Susana Casal. (2018) Fried potatoes: Impact of prolonged frying in monounsaturated oils. Food Chemistry 243, pages 192-201.
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Ravi Aiswarya & Gurunathan Baskar. (2018) Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus . International Journal of Food Science & Technology 53:2, pages 491-498.
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Franco Pedreschi, Pablo Cortés & María S. Mariotti. 2018. Reference Module in Food Science. Reference Module in Food Science.
Jinhu Tian, Shiguo Chen, Join Shi, Jianchu Chen, Donghong Liu, Yidi Cai, Yukiharu Ogawa & Xingqian Ye. (2017) Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study. Food Structure 14, pages 30-35.
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Ferhat Yuksel, Safa Karaman, Melek Gurbuz, Mehmet Hayta, Hasan Yalcin, Mahmut Dogan & Ahmed Kayacier. (2017) Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration. LWT - Food Science and Technology 83, pages 235-242.
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Nomali Ziphorah Ngobese, Tilahun Seyoum Workneh & Muthulisi Siwela. (2017) Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars. Journal of Food Science and Technology 54:2, pages 507-517.
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William Kerr. 2017. Non-Equilibrium States and Glass Transitions in Foods. Non-Equilibrium States and Glass Transitions in Foods 209 239 .
Franco Pedreschi & María Salomé Mariotti. 2017. Global Food Security and Wellness. Global Food Security and Wellness 357 375 .
Archana Parikh & Pawan S. Takhar. (2016) Comparison of Microwave and Conventional Frying on Quality Attributes and Fat Content of Potatoes. Journal of Food Science 81:11, pages E2743-E2755.
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James Abiodun Adeyanju, John Oluranti Olajide & Adeyemi Akinbode Adedeji. (2016) Development of Optimum Operating Conditions for Quality Attributes in Deep-Fat Frying of <i>Dodo</i> Produced from Plantain Using Response Surface Methodology. Food and Nutrition Sciences 07:14, pages 1423-1433.
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Shiva Ruhanian & Kamyar Movagharnejad. (2016) Mathematical modeling and experimental analysis of potato thin-layer drying in an infrared-convective dryer. Engineering in Agriculture, Environment and Food 9:1, pages 84-91.
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Franco Pedreschi, María Salomé Mariotti & Kit Granby. (2014) Current issues in dietary acrylamide: formation, mitigation and risk assessment. Journal of the Science of Food and Agriculture 94:1, pages 9-20.
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Carla S.P. Santos, Rebeca Cruz, Sara C. Cunha & Susana Casal. (2013) Effect of cooking on olive oil quality attributes. Food Research International 54:2, pages 2016-2024.
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Massoud Kaykhaii & Ali Abdi. (2013) Rapid and sensitive determination of acrylamide in potato crisps using reversed-phase direct immersion single drop microextraction-gas chromatography. Analytical Methods 5:5, pages 1289.
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