show that oil uptake was unchanged
in the absence of stirring. The hypothesis of
partial replacement of water by oil suggested by the almost
linear correlation between oil uptake and water
content was not assessed by frying in cotton seed oil,
as this gave a different slope for a same initial water
content (Fig. 8(f) and (e)). Aconsiderable difference in
asymptotic oil content values at the end of frying was
obtained: 0.17 and 0:40 kg kg1 for cotton seed oil and
palm oil, respectively. Unlike palm oil, cotton seed oil is
liquid at room temperature and could be drained off
more easily during the cooling phase, confirming the
predominant role played by adhesion to the rough chip
surface in the oil uptake mechanism