Colour changes during deep fat frying

Krokida, MK; Oreopoulou, V; Maroulis, ZB; Marinos-Kouris, D

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:16:13Z
dc.date.available	2014-03-01T01:16:13Z
dc.date.issued	2001	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13987
dc.subject	french fries	en
dc.subject	oil temperature	en
dc.subject	sample thickness	en
dc.subject	oil type	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Agricultural products	en
dc.subject.other	Color	en
dc.subject.other	Estimation	en
dc.subject.other	Oils and fats	en
dc.subject.other	Rate constants	en
dc.subject.other	Temperature measurement	en
dc.subject.other	Deep fat frying	en
dc.subject.other	Food processing	en
dc.title	Colour changes during deep fat frying	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(00)00161-8	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(00)00161-8	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	The effect of frying conditions on the colour changes during deep fat frying of french fries has been investigated. The Hunter colour scale parameters redness, yellowness and lightness were used to estimate colour changes during frying as a function of the main process variables (oil temperature, oil type and sample thickness). A first-order kinetic equation was used for each one of the three colour parameters, in which the rate constant is a function of the main process variables. The results showed that oil temperature and thickness of potato strips have a significant effect on the colour parameters, which are not affected by the use of hydrogenated oil in the frying medium. (C) 2001 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	Elsevier Science Ltd, Exeter, United Kingdom	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(00)00161-8	en
dc.identifier.isi	ISI:000167569200005	en
dc.identifier.volume	48	en
dc.identifier.issue	3	en
dc.identifier.spage	219	en
dc.identifier.epage	225	en