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Effect of frying conditions on shrinkage and porosity of fried potatoes

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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


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