Deep fat frying of potato strips-quality issues

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	2014-03-01T01:16:16Z
dc.date.available	2014-03-01T01:16:16Z
dc.date.issued	2001	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14010
dc.subject	Apparent density	en
dc.subject	Color	en
dc.subject	Compression tests	en
dc.subject	Oil uptake	en
dc.subject	Porosity	en
dc.subject	Water loss	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	Adsorption	en
dc.subject.other	Dehydration	en
dc.subject.other	Hydrogenation	en
dc.subject.other	Moisture	en
dc.subject.other	Viscoelasticity	en
dc.subject.other	Oil adsorption kinetics	en
dc.subject.other	Drying	en
dc.subject.other	food processing	en
dc.title	Deep fat frying of potato strips-quality issues	en
heal.type	journalArticle	en
heal.identifier.primary	10.1081/DRT-100103773	en
heal.identifier.secondary	http://dx.doi.org/10.1081/DRT-100103773	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	Moisture loss and oil adsorption kinetics, structural properties (apparent density, true density, specific volume and internal porosity), color changes and viscoelastic behavior (compression tests, crispness) were investigated during deep fat frying of french fries. The effect of frying conditions (oil temperature, sample thickness and oil type), drying pretreatment and osmotic dehydration pretreatment on the above properties was also examined. The results showed that oil temperature and thickness of potato strips have a significant effect on oil uptake, moisture loss and color parameters of french fries, while the use of hydrogenated oil in the frying medium does not affect these properties. The porosity of french fries increases with oil temperature increases and sample thickness and it is higher for products fried with hydrogenated oil. Maximum stress and maximum strain increase during frying, while crispness of potato strips is higher for hydrogenated oil, and lower for refined oil. Air drying and osmotic pretreatment increase porosity of fried potatoes but decrease their oil and moisture content. A negative effect on color development with drying time was also observed. Pre-fry drying as well as osmotic pre-treatment increases the maximum stress and maximum strain of french fries during frying. Air drying pre-treatment increases the crispness of potato strips while osmotic pre-treatment does not affect it, with the exception of sugar solutions.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	Drying Technology	en
dc.identifier.doi	10.1081/DRT-100103773	en
dc.identifier.isi	ISI:000170028600007	en
dc.identifier.volume	19	en
dc.identifier.issue	5	en
dc.identifier.spage	879	en
dc.identifier.epage	935	en