Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying

被引：49

作者：

Rubnov, M ^{[1
]}

Saguy, IS ^{[1
]}

机构：

[1] HEBREW UNIV JERUSALEM,FAC AGR,INST BIOCHEM FOOD SCI & NUTR,IL-76100 REHOVOT,ISRAEL

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 01期

关键词：

potato; crustiness; oil uptake; diffusivity; fractal analysis;

D O I：

10.1111/j.1365-2621.1997.tb04384.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of added fructose (0-10% w/w) on restructured potato product surface characteristics, mechanical properties, moisture loss, oil uptake and color changes during deep-fat frying was investigated. The apparent fractal dimension derived from the silhouettes of the sample contour was related to surface ruggedness, and displayed a marked linear effect of the added fructose on reducing its value from 1.27 to 1.08. The apparent fractal dimension correlated linearly with oil uptake and U-R, suggesting a practical criterion for predicting oil uptake during deep-fat frying. Added fructose reduced water diffusivity coefficients of pre-fried specimens from 2.00 x 10(-9) to 1.26 x 10(-9) m(2)/s. Porosity ranged from 0.79 to 0.82.

引用

页码：135 / &

页数：4

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