Abstract
ABSTRACTThe distribution of oil taken up during frying was investigated in chips, snacks, and fries using red‐stained oil. The effect of pre‐drying using microwaving and lyophilization was also examined in chips. These studies indicated that some oil uptake occurred during frying which was not exclusively an end of frying effect. The distribution of oil depended upon the structure of the food and the ease of moisture loss. Oil uptake was influenced by slice thickness, the moisture content, its distribution and ease of transfer, the cutting edge, and degree of blistering during frying. Oil was associated with areas of moisture loss.
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