Abstract
The effects of pre-drying on the quality of frying oil and potato slices were investigated. Potato slices were air-dried at 60 °C for 15, 30, 45, 60, 90, 120 min before frying. The pre-dried potato slices were deep-fried in sunflower oil at 180 °C for 5, 10, 13 min and sampled. For the oil sampling, the frying procedure was repeated five times using dried potato slices without oil replenishment. Oil samples were removed at the end of successive frying operations (13 min-1st, 39 min-3rd, 65 min-5th) and analysed. The moisture content, colour and oil intake of the potato slices and the colour, peroxide value, free fatty acid, fatty acid composition and viscosity of the oil samples were evaluated. Pre-drying treatment had a significant effect on the physicochemical properties of potato slices and frying oil. Pre-drying decreased the oil absorption. The oil content for the 5 min frying was found as 4.46% and 2.93%, respectively, for the control and 120 min pre dried samples. Free fatty acid levels and viscosi...
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