Water loss and oil uptake as a function of frying time

被引：204

作者：

Krokida, MK ^{[1
]}

Oreopoulou, V ^{[1
]}

Maroulis, ZB ^{[1
]}

机构：

[1] Natl Tech Univ Athens, Dept Chem Engn, Athens 15780, Greece

来源：

JOURNAL OF FOOD ENGINEERING | 2000年 / 44卷 / 01期

关键词：

french fries; water loss; oil uptake;

D O I：

10.1016/S0260-8774(99)00163-6

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A relationship between moisture loss and oil adsorption with frying time during deep fat frying of french fries has been developed. A first order kinetic equation was used. in which the rate constant is a function of the main process variables (oil temperature, sample thickness and oil type). This model was applied to a wide range of experimental data and its parameters vr ere estimated using non-linear regression analysis. The results showed that oil temperature and thickness of potato strips have a significant effect on oil uptake and moisture loss of french fries, while the use of hydrogenated oil in the frying medium does nut affect mass transfer phenomena. (C) 2000 Published by Elsevier Science Ltd. All rights reserved.

引用

页码：39 / 46

页数：8

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