Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging

Causal factors concerning the texture of French fries manufactured at industrial scale

In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries. Our discussion is organized following a multiscale hierarchy of these causal factors, where we distinguish the molecular, cellular, microstructural, and product levels. Using the same multiscale framework, we also discuss currently available theoretical knowledge, and experimental methods probing the relevant physical/chemical phenomena. We have identified knowledge gaps, and experimental methods are evaluated in terms of the effort and value of their results. With our overviews, we hope to give promising research directions such to arrive at a multiscale model, encompassing all causal factors relevant to the final texture. This multiscale model is the ultimate tool to evaluate process innovations for effects on final textural quality, which can be balanced against the impacts on sustainability and economics.

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactured, in atmospheric frying and vacuum frying conditions. Lower moisture and fat content were reported in samples fried under vacuum compared to samples fried under atmospheric conditions, which is associated with the vacuum pressure during the process. Thermophysical properties, related to heat transfer in the samples, showed a correlation between thermal conductivity and moisture content. The micrographs visualized the changes in the porous structure of the coastal Carimañola. A greater effect was evidenced in the samples obtained by atmospheric frying because higher temperatures were used. The sensory evaluation reflected a preference for Carimañolas made with conventional frying. This research provides a basis for consumer purchases of traditionally fried products made with vacuum frying.