Effect of pre-treatment on viscoelastic behaviour of potato strips

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/123456789/14057
dc.subject	Air drying pre-treatment	en
dc.subject	Compression test	en
dc.subject	Crispness	en
dc.subject	French fries	en
dc.subject	Osmotic dehydration pre-treatment	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Dehydration	en
dc.subject.other	Drying	en
dc.subject.other	Elasticity	en
dc.subject.other	Mathematical models	en
dc.subject.other	Strain	en
dc.subject.other	Stress analysis	en
dc.subject.other	Viscoelasticity	en
dc.subject.other	Osmotic dehydration	en
dc.subject.other	Food products	en
dc.subject.other	Solanum tuberosum	en
dc.title	Effect of pre-treatment on viscoelastic behaviour of potato strips	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(00)00189-8	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(00)00189-8	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	The viscoelastic behaviour of french fries during deep fat frying after two different types of drying pre-treatment (air drying and osmotic dehydration) was examined under uniaxial compression tests. The stress-strain data of the compression test were modelled using a simple mathematical model, containing parameters such as the maximum stress (sigma (max)), the maximum strain (epsilon (max)), the elasticity parameter (E) and the viscoelastic exponent (p). The effect of air drying duration and the type of osmotic solution used on the compression behaviour of fried potatoes was introduced through the corresponding effects upon the model parameters. Pre-fry drying as well as osmotic pre-treatment increase 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. (C) 2001 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(00)00189-8	en
dc.identifier.isi	ISI:000171510000002	en
dc.identifier.volume	50	en
dc.identifier.issue	1	en
dc.identifier.spage	11	en
dc.identifier.epage	17	en