Accession Number : AD0428594

Title :   THE CHEMICAL AND PHYSICAL CHANGES OCCURRING IN THE DEEP FAT FRYING OF POTATOES,

Corporate Author : NAVAL SUPPLY RESEARCH AND DEVELOPMENT FACILITY BAYONNE N J

Personal Author(s) : Strock,Herman

Report Date : AUG 1963

Pagination or Media Count : 124

Abstract : A detrmination was made of the effects of temperature and agitation on frying fats; and the interrelationships of temperature and agitation in the deep fat frying of potatoes. These factors were assessed in relation to the acceptability of the deep fat fried potato and to the quality of the frying fat. It was found that after an initial frying period of 21/2-3 minutes, the internal temperature of the potato reached a constant of 216-222 F throughout the frying period. This observation was made at all frying temperatures used in this investigation. Iodine values were decreased significantly with the number of samples fried at any one temperature. Air incorporation by agitation had a marked effect upon the iodine value. The efficiency of the fryer as measured by difference between usable and total heat input was determined by use of the empirical formula developed and the measurement of the total heat input. A low temperature zone existed beneath the heating units of the control fryer. Upon reheating the fat, the condensation in the cold zone vaporized, expanded rapidly and in one instance blew the hot fat out of the fry kettle. A repetition of the above condition was prevented by mixing the hot fat during reheating. (Author)

Descriptors :   (*POTATOES, HEATING), FATS, COOKING DEVICES, CHEMICAL PROPERTIES, PHYSICAL PROPERTIES, POLYMERIZATION, TEST EQUIPMENT, THERMODYNAMICS, TEMPERATURE, TIME, TASTE, SMELL, FATTY ACIDS, IODINE, MOISTURE, ENERGY, ACCEPTABILITY

Distribution Statement : APPROVED FOR PUBLIC RELEASE