Viscoelastic behaviour of potato strips 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	2014-03-01T01:17:19Z
dc.date.available	2014-03-01T01:17:19Z
dc.date.issued	2001	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14449
dc.subject	french fries	en
dc.subject	compression test	en
dc.subject	osmotic dehydration pre-treatment	en
dc.subject	air drying pre-treatment	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Agricultural products	en
dc.subject.other	Mathematical models	en
dc.subject.other	Oils and fats	en
dc.subject.other	Strain	en
dc.subject.other	Viscoelasticity	en
dc.subject.other	Deep fat frying	en
dc.subject.other	Food processing	en
dc.title	Viscoelastic behaviour of potato strips during deep fat frying	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(00)00160-6	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(00)00160-6	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	The viscoelastic behaviour of french fries during deep fat frying was examined under uniaxial compression tests, as a function of the main process variables (oil temperatures, oil type) for various frying times. 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 oil content, oil temperature and oil type on the compression behaviour of fried potatoes was introduced through the corresponding effects upon the model parameters. The results showed that maximum stress and maximum strain increase during frying. Crispness of potato strips is higher for hydrogenated oil, while the use of refined oil decreases potato crispness. (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)00160-6	en
dc.identifier.isi	ISI:000167569200004	en
dc.identifier.volume	48	en
dc.identifier.issue	3	en
dc.identifier.spage	213	en
dc.identifier.epage	218	en