Oil content of French fries as affected by blanch temperatures, fry temperatures and melting point of frying oils

Abstract

The oil content of par-fried frozen French fries prepared by two methods, conventional and freeze-leached, was not affected by blanch temperatures when blanched for 15 minutes. Melting points of the frying oil did affect the oil content of par-fried French fries. The differences were variable and could not be explained by melting point alone. Blowing the potato strips with ambient air after the par-fry and cooling below the melting point of the frying oil had no effect on the oil content of the frozen product. Contrary to previous reports, the oil content of the French fries increased significantly as the par-frying temperature was increased from 160.0 to 185°C (320 to 365°F) with the greatest increase occurring between 171.1 and 185.0°C (340 and 365°F). The French fries par-fried 1 min at 171.1 and 185.0°C (340 and 365°F) were judged to have identical quality after finish frying 3 minutes at 185.0°C (365°F). A lower par-fry temperature or possibly a shorter par-fry time at the higher temperature would be an advantage to the processor who could use less oil and energy without adversely affecting the quality of the final consumable product.

Resumen

El contenido de aceite en papas parcialmente fritas (par-fried), congeladas y preparadas por dos métodos, el convencional y el de congelamiento y percolación (freeze-leached), no fue afectado Por las temperaturas del agua en el proceso de separación de la piel del tubérculo (blanching) por tiempos de 15 minutos. Los puntos de disdución del aceite de freir afectó el contenido de aceite de las papas parcialmente fritas. Las diferencias fueron variables y no pudieron ser explicados por el punto’de disolución solamente. El soplado las papas con una corriente de aire ambiental después de la fritura parcial y el enfriamiento por debajo del punto de disolución del aceite de fritura no tuvo efecto sobre el contenido de aceite del producto congelado. Contrariamente a reportes previos, el contenido de aceite de las papas fritas incrementó significativamente a medida que la temperatura de fritura parcial incrementó desde 160.0 a 185°C (320 a 365°F) el incremento mayor ocurrió entre 171.1 y 185.0°C (340 y 365°F). Las papas fritas parcialmente por 1 minuto a 171.1 y 185.0°C (340