Demirpençe Şermin, Altay Filiz
Faculty of Chemical-Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Sarıyer, Istanbul, Türkiye.
J Texture Stud. 2025 Oct;56(5):e70038. doi: 10.1111/jtxs.70038.
In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to be correlated with the final moisture, oil uptake, and textural parameters of potato chips. The diffusion coefficients were determined using two approaches. First, they were experimentally measured in a model matrix using dynamic light scattering (DLS) at 60°C, 70°C, and 80°C and subsequently extrapolated to the frying temperature (180°C) using the Arrhenius equation. Second, the effective diffusion coefficients were calculated based on Fick's law of diffusion. All chips were fried to a low moisture content (1%-2%), but fat contents ranged widely from about 32% to 43% depending on the oil used. Chips fried in the highly saturated palm olein absorbed the least oil (32%) and had the highest hardness (peak force), whereas those fried in polyunsaturated sunflower oil had the highest oil content (43%) and lowest hardness. Diffusion coefficient measurements in the model system also differed by oil type (e.g., sunflower oil showed the lowest molecular diffusion rate), although the calculated effective diffusion coefficients of oils into chips were of similar order (10 m/s) for all oils. The correlation analyses revealed strong correlations between oil diffusion coefficients and chip moisture, fat content, and texture, highlighting the role of oil mobility in determining product quality. Understanding these correlations can help optimize frying processes and oil selection to produce chips with lower oil content and desirable crispness.
在本研究中，将土豆片在四种不同的植物油（玉米油、橄榄油、棕榈油和葵花籽油）中进行油炸，以研究油的类型如何影响薯片的特性。尝试将油的扩散系数与薯片的最终水分、吸油量和质地参数相关联。扩散系数通过两种方法测定。首先，在模型基质中于60°C、70°C和80°C下使用动态光散射（DLS）进行实验测量，随后使用阿伦尼乌斯方程外推至油炸温度（180°C）。其次，根据菲克扩散定律计算有效扩散系数。所有薯片均炸至低水分含量（约1%-2%），但脂肪含量根据所用油的不同在约32%至43%的范围内广泛变化。用高度饱和的棕榈油炸制的薯片吸油量最少（约32%）且硬度最高（峰值力），而用多不饱和葵花油炸制的薯片含油量最高（约43%）且硬度最低。模型系统中的扩散系数测量结果也因油的类型而异（例如，葵花籽油显示出最低的分子扩散速率），尽管计算得出的油进入薯片的有效扩散系数对于所有油来说都处于相似的量级（约10 m/s）。相关性分析揭示了油扩散系数与薯片水分、脂肪含量和质地之间存在强相关性，突出了油的流动性在决定产品质量方面的作用。了解这些相关性有助于优化油炸工艺和油的选择，以生产出含油量较低且具有理想脆度的薯片。
