Water loss and oil uptake as a function of frying time

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	2014-03-01T01:15:58Z
dc.date.available	2014-03-01T01:15:58Z
dc.date.issued	2000	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13855
dc.subject	french fries	en
dc.subject	water loss	en
dc.subject	oil uptake	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	POTATO SLICES	en
dc.subject.other	MOISTURE LOSS	en
dc.title	Water loss and oil uptake as a function of frying time	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(99)00163-6	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(99)00163-6	en
heal.language	English	en
heal.publicationDate	2000	en
heal.abstract	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.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	JOURNAL OF FOOD ENGINEERING	en
dc.identifier.doi	10.1016/S0260-8774(99)00163-6	en
dc.identifier.isi	ISI:000085874700006	en
dc.identifier.volume	44	en
dc.identifier.issue	1	en
dc.identifier.spage	39	en
dc.identifier.epage	46	en