HEAL DSpace

Effect of osmotic dedydration pretreatment on quality of french fries

Αποθετήριο DSpace/Manakin

Εμφάνιση απλής εγγραφής

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 2014-03-01T01:16:26Z
dc.date.available 2014-03-01T01:16:26Z
dc.date.issued 2001 en
dc.identifier.issn 0260-8774 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/14055
dc.subject Color en
dc.subject French fries en
dc.subject Moisture content en
dc.subject Oil content en
dc.subject Osmotic dehydration en
dc.subject Structural/physical properties en
dc.subject.classification Engineering, Chemical en
dc.subject.classification Food Science & Technology en
dc.subject.other Color en
dc.subject.other Dehydration en
dc.subject.other Density (specific gravity) en
dc.subject.other Moisture en
dc.subject.other Oils and fats en
dc.subject.other Osmosis en
dc.subject.other Porosity en
dc.subject.other French fries en
dc.subject.other Frying en
dc.subject.other Osmotic dehydration en
dc.subject.other Food processing en
dc.title Effect of osmotic dedydration pretreatment on quality of french fries en
heal.type journalArticle en
heal.identifier.primary 10.1016/S0260-8774(00)00232-6 en
heal.identifier.secondary http://dx.doi.org/10.1016/S0260-8774(00)00232-6 en
heal.language English en
heal.publicationDate 2001 en
heal.abstract Osmotic dehydration as a pretreatment before frying in order to produce low-fat french fries was examined. A relationship between frying kinetics and the type of solution used for osmotic dehydration before frying of french fries has been developed. The effect of osmotic dehydration on the structural properties (apparent density, true density, specific volume and internal porosity) and color parameters (lightness, a, b) of french fries was also investigated. Four types of solutions (sugar, NaCl, maltodextrine 12 and maltodextrine 21) were used. The results showed that osmotic pretreatment has a significant effect on oil uptake and moisture loss of french fries, as well as on the structural properties and color parameters of french fries. Osmotic dehydration pretreatment decreases oil and moisture content of french fries, while the porosity and intermit of color increased. (C) 2001 Published by Elsevier Science Ltd. en
heal.publisher ELSEVIER SCI LTD en
heal.journalName Journal of Food Engineering en
dc.identifier.doi 10.1016/S0260-8774(00)00232-6 en
dc.identifier.isi ISI:000169785100009 en
dc.identifier.volume 49 en
dc.identifier.issue 4 en
dc.identifier.spage 339 en
dc.identifier.epage 345 en


Αρχεία σε αυτό το τεκμήριο

Αρχεία Μέγεθος Μορφότυπο Προβολή

Δεν υπάρχουν αρχεία που σχετίζονται με αυτό το τεκμήριο.

Αυτό το τεκμήριο εμφανίζεται στην ακόλουθη συλλογή(ές)

Εμφάνιση απλής εγγραφής