The effect of finish heating method (oven heating, immersion frying and controlled dynamic radiant (CDR) heating) on mechanical properties, color and sensory properties of par-fried French fries was evaluated. Peak breaking force was highest for CDR-heated French fries. An equivalent b value (yellowness) for the crust of immersion-fried and CDR-heated French fries was found by using color analysis. Sensory evaluation indicated overall acceptability of CDR-heated French fries equivalent to immersion fried-French fried potatoes. Finish heating of par-fried French fries using CDR heating showed promise to produce a reduced-fat fried product, as well as an alternative process to traditional immersion finish frying.
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Lloyd et al. (2004) studied this question.
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