Skip to main content
SpringerLink
Log in

Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

This paper represents a study of the transient changes occurring in temperature, and moisture and oil contents during the so called “post-frying drainage”—which is the duration for which a product is held in the head space of the fryer after it is removed from the oil. Since most of the oil adhering to the product penetrates into the structure during this period, this paper examines the effects of applying vacuum during drainage (1.33 kPa) to maintain the product temperature consistently above the water saturation temperature corresponding to the prevailing pressure (11 °C), which potentially eliminates water condensation and prevents the occluded surface oil from penetrating into the product structure. Draining under vacuum significantly lowers the oil content of potato chips by 38% compared to atmospheric drainage. This phenomenon can be further confirmed by confocal laser scanning microscopy (CLSM) images, which show that the boundary between the core and the crust regions is clearly visible in the case of vacuum drainage, whereas in the case of atmospheric drainage, the oil is distributed throughout the structure. Unfortunately, the same approach did not reduce the oil content of French fries—the oil content of vacuum-drained product was found similar to the product obtained by draining under atmospheric pressure. This is because the reduction in oil content only occurs when there is net moisture evaporation from the product and the evaporation rate is sufficient to force out the oil from the product; this was clearly not the case with French fries. The CLSM images show that the oil distribution in the products drained under atmospheric pressure and vacuum was similar.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  • Achir, N., Vitrac, O., & Trystram, G. (2010). Direct observation of the surface structure of French fries by UV-VIS confocal laser scanning microscopy. Food Research International, 43(1), 307–314.

    Article  CAS  Google Scholar 

  • Aguilera, J. M., & Gloria-Hernández, H. (2000). Oil absorption during frying of frozen parfried potatoes. Journal of Food Science, 65(3), 476–479.

    Article  CAS  Google Scholar 

  • Aguilera, J. M., Cadoche, L., López, C., & Gutierrez, G. (2001). Microstructural changes of potato cells and starch granules heated in oil. Food Research International, 34(10), 939–947.

    Article  Google Scholar 

  • Ahmad Tarmizi, A. H., & Niranjan, K. (2010). The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application. Journal of Food Science, 75(9), E572–E579.

    Article  Google Scholar 

  • Albert, A., Perez-Munuera, I., Quiles, A., Salvador, A., Fiszman, S. M., & Hernando, I. (2009). Adhesion in fried battered nuggets: performance of different hydrocolloids as predust using three cooking procedures. Food Hydrocolloids, 23(5), 1443–1448.

    Article  CAS  Google Scholar 

  • Al-Khusaibi, M., & Niranjan, K. (2011). The impact of blanching and high-pressure pre-treatments on oil uptake of fried potato slices. Food & Bioprocess Technology. doi:10.1007/s11947-011-0562-2. in press.

  • Baik, O. D., & Mittal, G. S. (2004). Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying. Food Research International, 38(2), 183–191.

    Article  Google Scholar 

  • Bouchon, P. (2002). Modelling oil uptake during frying. PhD Thesis. Department of Food Biosciences. University of Reading: Reading, UK.

  • Bouchon, P., & Pyle, D. L. (2004). Studying oil absorption in restructured potato chips. Journal of Food Science, 69(3), FEP115–FEP122.

    Article  CAS  Google Scholar 

  • Bouchon, P., Aguilera, J. M., & Pyle, D. L. (2003). Structure oil—absorption relationships during deep-fat frying. Journal of Food Science, 68(9), 2711–2716.

    Article  CAS  Google Scholar 

  • Costa, R. M., Oliveira, F. A. R., & Boutcheva, G. (2001). Structural changes and shrinkage of potato during frying. Journal of Food Science & Technology, 36(1), 11–23.

    Article  CAS  Google Scholar 

  • Dana, D., & Saguy, I. S. (2006). Review: mechanism of oil uptake during deep-fat frying and surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128–130, 267–172.

    Article  Google Scholar 

  • Debnath, S., Rastogi, N. K., Gopala Krishna, A. G., & Lokesh, B. R. (2009). Oil partitioning between surface and structure of deep-fat fried potato slices: a kinetic study. LWT-Food Science & Technology, 42(6), 1054–1058.

    Article  CAS  Google Scholar 

  • Durán, M., Pedreschi, F., Moyano, P., & Troncoso, E. (2007). Oil partition in pre-treated potato slices during frying and cooling. Journal Food Engineering, 81(1), 257–265.

    Article  Google Scholar 

  • Farkas, B. E., Singh, R. P., & Rumsey, T. R. (1996). Modeling heat and mass transfer in immersion frying. I, model development. Journal Food Engineering, 29(2), 211–226.

    Article  Google Scholar 

  • Gamble, M. H., Rice, P., & Selman, J. D. (1987). Relationship between oil uptake and moisture loss during frying of potato slices from c.V. Record tubers. International Journal of Food Science & Technology, 22(3), 233–241.

    Article  Google Scholar 

  • Kawas, M. L., & Moreira, R. (2001). Characterization of product quality attributes of tortilla chips during frying process. Journal of Food Engineering, 47(2), 97–107.

    Article  Google Scholar 

  • Kita, A., & Figiel, A. (2008). Effect of post-drying method on selected properties of potato chips. Acta Agrophysica, 11(1), 91–100.

    Google Scholar 

  • Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology, 14(9), 364–373.

    Article  CAS  Google Scholar 

  • Mir-Bel, J., Oria, R., & Salvador, M. L. (2009). Influence of vacuum break conditions on oil uptake during potato post-frying cooling. Journal of Food Engineering, 95(3), 416–422.

    Article  Google Scholar 

  • Moreira, R. G., Sun, X., & Chen, Y. (1997). Factors affecting oil uptake in tortilla chips in deep fat frying. Journal of Food Engineering, 31(4), 485–498.

    Article  Google Scholar 

  • Moreno, M. C., Brown, C. A., & Bouchon, P. (2010). Effect of food surface roughness on oil uptake by deep-fat fried products. Journal of Food Engineering, 101(2), 179–186.

    Article  CAS  Google Scholar 

  • Moyano, P., Ríoseco, V. K., & González, P. A. (2002). Kinetics of crust color changes during deep-fat frying of impregnated french fries. Journal of Food Engineering, 54(3), 249–255.

    Article  Google Scholar 

  • Pedreschi, F., & Aguilera, J. M. (2002). Some changes in potato chips during frying observed by confocal laser scanning microscopy (CLSM). Food Science and Technology International, 8(4), 197–201.

    Google Scholar 

  • Pedreschi, F., Aguilera, J. M., & Arbildua, J. (1999). Use of confocal laser scanning microscopy in frying potato products. Microscopy and Analysis, 37, 21–22.

    Google Scholar 

  • Pedreschi, F., Cocio, C., Moyano, P., & Troncoso, E. (2008). Oil distribution in potato slices during frying. Journal of Food Engineering, 87(2), 200–212.

    Article  CAS  Google Scholar 

  • Pinthus, E. J., Weinburg, P., & Saguy, I. S. (1992). Gel-strength in restructure potato products affecs oil uptake during deep-fat frying. Journal of Food Science, 57(6), 1359–1360.

    Article  CAS  Google Scholar 

  • Romani, S., Bacchiocca, M., Rocculi, P., & Rosa, M. D. (2008). Effect of frying time on acrylamide content and quality aspects of french fries. European Food Research & Technology, 226(3), 555–560.

    Article  CAS  Google Scholar 

  • Saguy, I. S., & Dana, D. (2003). Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspect. Journal of Food Engineering, 56(2–3), 143–152.

    Article  Google Scholar 

  • Sanz, T., Primo-Martín, C., & van Vliet, T. (2007). Characterization of crispness of french fries by fracture and acoustic measurements, effect of pre-frying and final frying times. Food Research International, 40(1), 63–70.

    Article  Google Scholar 

  • Soorgi, M., Mohebbi, M., Mousavi, S. M., & Shahidi, F. (2011). The effect of methylcellulose, temperature, and microwave pretreatment on kinetic of mass transfer during deep fat frying of chicken nuggets. Food Bioprocess & Technology. doi:10.1007/s11947-011-0520-z. in press.

  • Troncoso, E., Pedreschi, F., & Zúñiga, R. N. (2009). Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. LWT-Food Science & Technology, 42(1), 187–195.

    Article  CAS  Google Scholar 

  • Ufheil, G., & Escher, F. (1996). Dynamics of oil uptake during deep-fat frying of potato slices. Lebensmittel-Wissenschaft und-Technologie, 29(7), 640–644.

    Article  CAS  Google Scholar 

  • van Loon, W. A. M., Visser, J. E., Linssen, J. P. H., Somsen, D. J., Klok, H. J., & Voragen, A. G. J. (2007). Effect of pre-drying and par-frying conditions on the crispness of French fries. European Food Research Technology, 225(5–6), 929–935.

    Article  Google Scholar 

  • Yagua, C. V., & Moreira, R. (2011). Physical and thermal properties of potato chips during vacuum frying. Journal of Food Engineering, 104(2), 272–283.

    Article  Google Scholar 

  • Zhao, R., Chen, E., Lin, M., Sun, D., & Xu, B. (2009). Characteristics of chamber temperature change during vacuum cooling. Journal of Food Process Engineering, 32(2), 177–186.

    Article  Google Scholar 

  • Ziaiifar, A. M., Achir, N., Courtois, F., Trezzani, I., & Trystram, G. (2008). Review on mechanisms, conditions, and factors involved in the oil uptake phenomenon during deep-fat frying process. International Journal of Food Science & Technology, 43(8), 1410–1423.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors express gratitude to: (1) The Malaysian Palm Oil Board and (2) Technicians and colleagues of Department of Food and Nutritional Sciences.

Author information

Authors and Affiliations

  1. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading, Berkshire, RG6 6AP, UK

    Azmil Haizam Ahmad Tarmizi & Keshavan Niranjan

Authors
  1. Azmil Haizam Ahmad Tarmizi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Keshavan Niranjan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Azmil Haizam Ahmad Tarmizi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Ahmad Tarmizi, A.H., Niranjan, K. Post-Frying Oil Drainage from Potato Chips and French Fries: A Comparative Study of Atmospheric and Vacuum Drainage. Food Bioprocess Technol 6, 489–497 (2013). https://doi.org/10.1007/s11947-011-0685-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-011-0685-5

Keywords

Search

Navigation