Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers

Summary The variations in moisture content and oil content of samples of 1.5‐mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C. The loss of moisture and the uptake of oil were found to be interrelated and both were linear functions of the square root of frying time. Within the temperature range examined, moisture loss and oil uptake were found to be independent of frying temperature. From the data and visual observations the mechanism of moisture loss and its influence on oil content in the final product were discussed. Suggestions are made for means of reducing the total oil content by modifications in the frying process.