A first straightforward trick is to drip-dry and wipe out the surface oil from the chips with kitchen paper immediately after frying, before the chips get colder (the water vapour inside the pores condenses, leading to a suction effect of the oil on the surface) .
There are other strategies based on the use of some specific hydrocolloids (methylcellulose among others) on a surface layer of the chips before frying. Search for "Fiszman" as author and you will find some papers.
A first straightforward trick is to drip-dry and wipe out the surface oil from the chips with kitchen paper immediately after frying, before the chips get colder (the water vapour inside the pores condenses, leading to a suction effect of the oil on the surface) .
There are other strategies based on the use of some specific hydrocolloids (methylcellulose among others) on a surface layer of the chips before frying. Search for "Fiszman" as author and you will find some papers.
Centrifuging the fried chips immediately also reduce oil content in final product. Blanching the chips also reduce oil absorption
Totally agree with Amit Kumar Mukherjee.....spot on. Regarding temperature, get the oil hot first before frying. Change the oil on regular basis.
agree with All
Factors are Affecting from amount of oil uptake are
- Type of oil --- Quality
- Temperature ---- high
- Time --- short
- form of the product --- decrease Surface-to-weight ratio ----- Increase specific gravity
product composition (such as moisture, solid materiale , fat, and protein
Porodity
- Perfrying treatments (such as Drying, Blanching , coating( Fibres)
Not/// the oil content is considered an important factor in determining the quality characteristics of the product ---higher or low
1. Particle size of the crumb 2. Enough high tempertaure of frying oil
I want to apply the oil uptake reduction on industrial scale. What are here the best options??
Initial moisture content plays a major role apart from temp, time, oil. Drying the raw material in a dryer for some time( we did for banana/plantain chips successfully). pretreatment with Carboxymethyl cellulose also helps reducing final oil content. Other parameters vas given by Nabil Rasul are important. U may refer to my papers on these experiments
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