3. Results and discussion3.1. Moist

3. Results and discussion
3.1. Moisture loss
The moisture loss was determined during frying at different
time intervals: 20, 40, 60, 120 and 180 s. Fig. 2 shows the relative
water loss during frying for nine different combinations of frying
temperature and fry diameter. The compartmental model (Eq.
(1)) describes the results well. The slope of the curves increases
with increasing temperature, which is to be expected, since the
heat flux is proportional to the temperature gradient, according
to Fourier’s law. Further, the slope of the water evaporation curves
increases with decreasing fry diameter, which may be explained by
the increasing area-to-volume ratio of the fries, since the length of
all the fries is the same. If there is more area per volume, there will
be more heat transferred per unit of water present in the fry, hence
the evaporation rate increases