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Viscoelastic behaviour of potato strips during deep fat frying

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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


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