THERMAL AND PHYSICAL-PROPERTIES OF TORTILLA CHIPS AS A FUNCTION OF FRYING TIME

被引：56

作者：

MOREIRA, RG

PALAU, J

SWEAT, VE

SUN, X

机构：

[1] Department of Agricultural, Engineering Texas A & M University, College Station, Texas

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1995年 / 19卷 / 03期

关键词：

D O I：

10.1111/j.1745-4549.1995.tb00287.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to determine the thermal conductivity, specific heat, density (true and bulk), and the texture characteristics of tortilla chips and to study the effects of moisture content, oil content, and frying time on these properties. Tortilla chips were fried in fresh soybean oil for different times at 190C. Results shelved that the values of thermal conductivity of tortilla chips decreased from 0.23 to 0.09 W/mC, specific heat from 3.36 to 2.31 kJ/kgC, and bulk density from 880 to 579 kg/m(3) as frying time increased. In general, the crispness of tortilla chips increased as frying time increased.

引用

页码：175 / 189

页数：15

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