The effect of the hydrocolloid coatings (gellan gum and guar gum) of a food matrix on the heat transfer during a frying process was investigated and correlated with the oil uptake. While the potato strips coated with the hydrocolloid solutions were fried at 170 C, the hydrocolloid coatings significantly reduced the heat transfer coefficients as well as oil uptake which became more apparent at higher concentrations. Thus, the oil uptake was found to have a good polynomial correlation (R(2) > 0.99) with heat transfer coefficients, suggesting that a rapid heat transfer led to an increase in the oil content of the fried samples. (C) 2010 Elsevier Ltd. All rights reserved.