During potato chips deep fat frying process,
- The greater the density of fresh potato, the lower oil uptake of potato chips;
- The thinner of the chips, the higher oil content;
- Within a certain temperature range, the higher the frying temperature, the less oil absorption;
- Frying time is long and the oil uptake increase when the oil temperature is no change,
- If the potato chips are of high sugar, it is better to fry in lower temperature.
Post time: Mar-27-2018