Effects of frying parameters on the colour development of fried potatoes

Date

2000-01-01

Author

Şahin, Serpil

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The effects of frying time and temperature on the colour development of potatoes during frying was studied. Potato disks 0.025 m in diameter and 0.005 m thick were used. Sunflower oil was used as a frying medium at temperatures 150 degrees C, 160 degrees C, 170 degrees C and 180 degrees C. Colour parameters of Hunter L and b values followed first-order reaction kinetics during frying. The temperature dependence of the rate constants for Hunter L and b values showed good agreement with Arrhenius relation, the activation energies, Ea, being equal to 22.67 kcal/mol and 17.13 kcal/mol, respectively. Hunter a value increased as frying time and/or temperature increased. A multiple regression equation was developed for total colour change as a function of time and temperature. The increase in time and temperature increased total colour change.

Subject Keywords

Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry

URI

https://hdl.handle.net/11511/34480

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s002170050017

Collections

Department of Food Engineering, Article

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Citation Formats

S. Şahin, “Effects of frying parameters on the colour development of fried potatoes,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 165–168, 2000, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34480.