Correlations Between Textural Properties of Potato Chips and Diffusion Coefficients of Frying Oils

Abstract

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 (~10⁻⁶ m²/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.