A new approach to describe oil absorption in fried foods: a simulation study Academic Article uri icon


  • The mechanism of oil absorption of tortilla chips during cooling was analyzed using capillary pressure theory. The experimental and theoretical results obtained with this mechanistic model agreed well. Computer simulations were made to determine the effect of different process conditions on the final product oil content. The results show higher oil content for tortilla chips with higher initial moisture content, smaller radius, lower cooling air temperature, and higher interfacial tension. 1998 Elsevier Science Limited. All rights reserved.

published proceedings


author list (cited authors)

  • Moreira, R. G., & Barrufet, M. A.

citation count

  • 89

complete list of authors

  • Moreira, RG||Barrufet, MA

publication date

  • January 1998