Effect of pre-drying on quality of french fries

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	2014-03-01T01:16:26Z
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/123456789/14056
dc.subject	Air drying	en
dc.subject	Color	en
dc.subject	Moisture content	en
dc.subject	Oil content	en
dc.subject	Structural properties	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Air	en
dc.subject.other	Color	en
dc.subject.other	Density (specific gravity)	en
dc.subject.other	Drying	en
dc.subject.other	Moisture	en
dc.subject.other	Oils and fats	en
dc.subject.other	Porosity	en
dc.subject.other	Air drying	en
dc.subject.other	French fries	en
dc.subject.other	Frying	en
dc.subject.other	Food processing	en
dc.title	Effect of pre-drying on quality of french fries	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(00)00233-8	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(00)00233-8	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	The effect of duration of pre-drying on structural properties (apparent density, true density, specific volume and internal porosity) and color parameters (lightness, a, b) of fried potatoes was also investigated. The results showed that pre-drying pretreatment had a significant effect on oil uptake and moisture loss, as well as structural properties and color parameters of french fries. Air drying decreased the oil and moisture contents of french fries, while the porosity increased. A negative effect on color development with drying time was also observed. A relationship between frying kinetics and drying time before frying of french fries has been developed. (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)00233-8	en
dc.identifier.isi	ISI:000169785100010	en
dc.identifier.volume	49	en
dc.identifier.issue	4	en
dc.identifier.spage	347	en
dc.identifier.epage	354	en