The oil absorption during frying is a complex phenomenon and how the oil permeated into the sample is still not clear. The oil absorption behavior of potato chips was investigated by combined the dyed oil methods, digital photo analysis, confocal laser scanning microscopy, low field nuclear magnetic resonance imager and mercury porosimeter. The relationship between the oil absorption with frying time, microstructure and pore formation was discussed. The results showed that the content of total oil and structural oil of potato chips increased with the increasing of frying time, and it reached 40.44% and 6.44% at 2 min, respectively. Penetrated surface oil reached the maximum at 2 min and then decreased. The oil infiltration was in accordance with the sequence from outside to inside of potato chips and the oil was distributed along the contours of the cells and filling cell interstitial. The oil absorption was closely related to the pore properties, and the total pore volume and porosity of potato chips increased but bulk density decreased during the first 8 min, which remained constant at 1.63 mL g⁻¹, 0.42 g mL⁻¹ and 68.7% during 8–12 min. The results could provide scientific guidance for the production of low-fat and healthy fried food.

油炸过程中的油吸收是一个复杂的现象，并且油如何渗透到样品中仍不清楚。结合染色油法，数字照片分析，共聚焦激光扫描显微镜，低场核磁共振成像仪和水银孔隙率仪，研究了马铃薯片的吸油性能。讨论了吸油量与煎炸时间，微观结构和孔形成之间的关系。结果表明，薯片中总油和结构油的含量随油炸时间的增加而增加，在2 min时分别达到40.44％和6.44％。渗透的表面油在2分钟时达到最大值，然后下降。油的渗透是根据马铃薯片从外到内的顺序进行的，并且油沿着细胞的轮廓分布并填充细胞间隙。吸油率与孔隙特性密切相关，在最初的8分钟内，马铃薯片的总孔隙体积和孔隙率增加，但堆积密度降低，保持恒定在1.63 mL g。^-1，0.42克毫升^-1和8-12分钟期间68.7％。研究结果可为低脂健康油炸食品的生产提供科学指导。