Modeling Water Loss During Frying of Potato Slices

Figures & data

Table 1 Final oil content in potato slices (g/g dried solid)*.

	Frying temperature
	120°Χ	150°Χ	180°Χ
Control slices	0.3938 ± 0.010	0.3653 ± 0.016	0.3026 ± 0.006
Blanched slices	0.4148 ± 0.014	0.3841 ± 0.015	0.3642 ± 0.014
Blanched & dried slices	0.3118 ± 0.010	0.3013 ± 0.010	0.2849 ± 0.016
*Mean value ±standard deviation.

Figure 1 Observed and predicted water loss of control slices during frying at 180°Χ.

Table 2 Effective diffusivity coefficient and RMS values for constant diffusivity model.

		Temperature
		120°Χ	150°Χ	180°Χ
Control	Deff (m^2/s)	3.86 ± 0.05 × 10^−9	9.86 ± 0.57 × 10^−9	1.72 ± 0.02 × 10^−8
	RMS (%)	46.07	34.82	38.28
Blanched	Deff (m^2/s)	3.55 ± 0.06 × 10^−9	9.76 ± 0.47 × 10^−9	1.71 ± 0.01 × 10^−8
	RMS (%)	21.65	35.80	28.82
Blanched and dried	Deff (m^2/s)	4.53 ± 0.06 × 10^−9	1.28 ± 0.07 × 10^−8	3.48 ± 0.05 × 10^−8
	RMS (%)	18.89	35.02	41.94

Table 3 Parameters and RMS values for variable diffusivity model.

		Temperature
		120°Χ	150°Χ	180°Χ
Control	D0 (m^2/s)	1.29 ± 0.20 × 10^−10	4.17 ± 1.13 × 10^−9	7.14 ± 1.06 × 10^−9
	b (−)	4.51 ± 1.07	3.16 ± 1.35	3.07 ± 0.83
	RMS (%)	8.96	9.36	7.83
Blanched	D0 (m^2/s)	2.05 ± 0.67 × 10^−10	3.89 ± 0.67 × 10^−10	7.77 ± 2.42 × 10^−9
	b (−)	1.82 ± 1.28	3.33 ± 0.88	2.75 ± 1.56
	RMS (%)	12.70	8.58	4.60
Blanched and dried	D0 (m^2/s)	2.67 ± 0.54 × 10^−10	5.55 ± 0.46 × 10^−10	1.13 ± 0.10 × 10^−9
	b (−)	1.66 ± 0.82	3.05 ± 0.64	4.69 ± 0.60
	RMS (%)	7.62	11.52	9.76

Figure 2 Arrhenius constant diffusivity plot for potato chips.

Figure 3 Observed and predicted water loss during the frying of (A) control slices; (B) blanched and dried slices. Circles, triangles, and squares represent experimental data for the frying temperatures of 120°C, 150°C, and 180°C, respectively. Solid lines represent the predicted values by the variable diffusivity model (Eq. (2)).

Figure 4 Effective moisture diffusivity during frying of control potato slices at 120°C, 150°C, and 180°C (Eq. (3)).

Figure 5 Effective moisture diffusivity during frying at 150°C of potato slices with different treatments (Eq. (3)).

Figure 6 Effective moisture diffusivity vs. moisture content of control potato slices fried at 120°C, 150°C, and 180°C.

Figure 7 Effective moisture diffusivity vs. moisture content during frying at 150°C of potato slices with different treatments.