Effect of frying conditions on shrinkage and porosity of fried potatoes

Krokida, MK; Oreopoulou, V; Maroulis, ZB

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Maroulis, ZB	en
dc.date.accessioned	2014-03-01T01:15:34Z
dc.date.available	2014-03-01T01:15:34Z
dc.date.issued	2000	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13595
dc.subject	french fries	en
dc.subject	apparent density	en
dc.subject	true density	en
dc.subject	specific volume	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	PHYSICAL-PROPERTIES	en
dc.subject.other	TORTILLA CHIPS	en
dc.subject.other	OIL UPTAKE	en
dc.subject.other	CANOLA	en
dc.title	Effect of frying conditions on shrinkage and porosity of fried potatoes	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(99)00143-0	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(99)00143-0	en
heal.language	English	en
heal.publicationDate	2000	en
heal.abstract	Apparent density, true density, specific volume and internal porosity were investigated during deep fat frying of french fries. The effect of frying conditions (oil temperature, sample thickness and oil type) on the above properties was examined. A simple mathematical model was used to correlate the above properties with oil and moisture content. Five parameters with physical meaning were incorporated into the model: the enclosed water density rho(w), the enclosed oil density rho(L), the dry solids density rho(s), the dry solids bulk density rho(bo) and the volume shrinkage coefficient beta'. Moisture and oil content during deep fat frying and consequently all the examined properties are affected by frying conditions. The results showed that the porosity of french fries increases with oil temperature increases and sample thickness and it is higher for products fried with hydrogenated oil. (C) 2000 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	JOURNAL OF FOOD ENGINEERING	en
dc.identifier.doi	10.1016/S0260-8774(99)00143-0	en
dc.identifier.isi	ISI:000085379900004	en
dc.identifier.volume	43	en
dc.identifier.issue	3	en
dc.identifier.spage	147	en
dc.identifier.epage	154	en