Enthalpy–entropy compensation for water loss of potato slices during deep-fat frying Original Research Article

By applying the transition state theory, enthalpy–entropy compensation was studied for water loss data obtained during deep-fat frying of three kinds of potato chips: control, blanched and dried. Two alternative approaches were used to obtain the isokinetic temperature: enthalpy/entropy relationship and rate factor/activation energy relationship. Values of 385.2 °K and 383.7 °K were found, respectively. Both values are lower than the harmonic mean temperature which was found to be 400.7 °K, meaning that the mechanism of water loss is entropy controlled.