Combined Effects of Frying Parameters and Oil Content on Moisture Levels in French Fries

被引：0
|
作者：
Sahin, Serpil
Sastry, Sudhir K.
Bayindirli, Levent
机构：
[1] Middle East Technical University, Food Engineering Department, 06531 Ankara, Turkey
[2] Ohio State University, Dept. of Food Agric. and Biol. Eng., 590 Woody Hayes Drive, Columbus, OH 43210, United States
来源：
Journal of Food Science and Technology | 2000年 / 37卷 / 05期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The variations in moisture and oil contents of 0.05 m x 0.005 m x 0.005 m slices of potatoes during deep-fat-frying were determined after various frying times at frying temperatures of 150°C, 160°C, 170°C, 180°C and 19O0C. Sunflower seed oil was used as the frying medium. A multiple linear regression model was applied successfully to describe the variation of moisture content with respect to temperature, time and oil content. Oil uptake was found to be negatively correlated with moisture content and changed quadratically with frying time. Moisture content decreased, while oil content increased as temperature and/or frying time increased. Variations in oil uptake and moisture loss remained almost constant after 120sec of frying process.
引用
收藏
页码：557 / 560
相关论文
共 50 条
  • [31] Lipid content in French fries after submission to different pre-frying methods
    Mazzini, Yvana Pereira
    Zandonadi, Renata Puppin
    JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2019, 17 (06) : 534 - 541
  • [32] Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries
    Petersen, Katharina Domitila
    Jahreis, Gerhard
    Busch-Stockfisch, Mechthild
    Fritsche, Jan
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2013, 115 (08) : 935 - 945
  • [33] Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein
    Tabee, Elham
    Jagerstad, Margaretha
    Dutta, Paresh C.
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2009, 86 (09) : 885 - 893
  • [34] Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes
    Hsu, Hui-Tsung
    Chen, Ming-Jen
    Tseng, Tzu-Ping
    Cheng, Li-Hsin
    Huang, Li-Jen
    Yeh, Tai-Sheng
    FOOD CHEMISTRY, 2016, 211 : 669 - 678
  • [35] Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method
    Quan, Xiaojian
    Zhang, Min
    Fang, Zhongxiang
    Liu, Huihua
    Shen, Qiaosheng
    Gao, Zhongxue
    FOOD AND BIOPRODUCTS PROCESSING, 2016, 99 : 109 - 115
  • [36] Effects of Initial Moisture Content on the Oil Absorption Behavior of Potato Chips During Frying Process
    Zhang, Tingting
    Li, Jinwei
    Ding, Zhansheng
    Fan, Liuping
    FOOD AND BIOPROCESS TECHNOLOGY, 2016, 9 (02) : 331 - 340
  • [37] Effects of Initial Moisture Content on the Oil Absorption Behavior of Potato Chips During Frying Process
    Tingting Zhang
    Jinwei Li
    Zhansheng Ding
    Liuping Fan
    Food and Bioprocess Technology, 2016, 9 : 331 - 340
  • [38] Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying
    Aydinkaptan, E.
    Mazi, I. Barutcu
    GRASAS Y ACEITES, 2017, 68 (03)
  • [39] Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
    Lua, Hwee Ying
    Naim, Mohd Nazli
    Mohammed, Mohd Afandi P.
    Hamidon, Fariza
    Abu Bakar, Noor Fitrah
    JOURNAL OF FOOD PROCESS ENGINEERING, 2020, 43 (02)
  • [40] Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries
    Daniel, DR
    Thompson, LD
    Shriver, BJ
    Wu, CK
    Hoover, LC
    JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 2005, 105 (12) : 1927 - 1932
12345