Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy

@inproceedings{Bouchon2001OilDI,
  title={Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy},
  author={Pedro Bouchon and Peter Hollins and Matthew Robert Pearson and D. L. Pyle and Mark J. Tobin},
  year={2001}
}
During the last decade much attention has been given to investigating oil absorption during frying. Several studies have suggested the key role of the dehydrated crust, which is thought to control the main mechanisms in oil absorption, that is drainage and capillary suction during post-frying cooling. To contribute to a better understanding of these mechanisms, we have used infrared microspectroscopy at the Synchrotron Radiation Source at Daresbury (UK) to monitor the oil distribution in fried… CONTINUE READING

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