Oil Absorption, Polymer and Polar Compounds Formation During Deep-Fat Frying of French Fries in Vegetable Oils

of the food during deep-fat frying. Its formation begins when the temperature of the frying medium is close to 100°C. The surface is generally an even, golden brown colour, resulting from the browning reaction that occurs when sugars and protein present in the substrate react in the presence of heat. The crust is an area of numerous cavities, pores and large surface area, with a moisture content of less than 3%. The void created by the loss of water is largely filled by the absorption of the frying oil or fat. This absorbed fat exerts a tenderizing effect on the crust and contributes to the flavour, aroma, lubricating and pleasant eating characteristics of the fried food. The core or the inner zone is a cooked moist interior composed solely of the food that is being fried. The texture and flavour changes occurring here are due to the effect of heat on the substrate rather than to fat absorption.