Environmental Scanning Electron Microscopy Evaluation of Tortilla Chip Microstructure During Deep‐Fat Frying

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Abstract
When the baked chip was immersed in the fryer, oil immediately coated and clung to the surface and began to move into the chip. As heat built up within the chip, the moisture turned to steam and exited the chip leaving behind a sponge‐like network of tunnels which became filled with oil. The transformations occurred within 20 sec. As frying time increased, (1) starch granules with strong birefringence remained on the surface of the chip, (2) starch granules lost birefringence within the chip, and (3) the interior of the chip became smooth and plastic in appearance as protein, starch and lipids interacted to form a continuous phase that hardened upon dehydration.