STUDIES ON FRYING KINETICS AND QUALITY OF FRENCH FRIES
作者:
P. Gupta,
U.S. Shivhare,
A.S. Bawa,
期刊:
Drying Technology
(Taylor Available online 2000)
卷期:
Volume 18,
issue 1-2
页码: 311-321
ISSN:0737-3937
年代: 2000
DOI:10.1080/07373930008917706
出版商: Taylor & Francis Group
关键词: mass transfer;oil uptake;moisture loss;model
数据来源: Taylor
摘要:
Effects of temperature of oil (160, 170 and 180° C) and duration of pre-drying (0.00, 0.25, 0.50, 0.75 and 1.00 h) on the kinetics of moisture removal and oil uptake, and quality of French fries were studied. Frying times at each combination of temperature and pre-drying duration were standardized on the basis of sensory characteristics of the product in the preliminary trials. Results indicated that the rate of both moisture loss and oil uptake were higher in the beginning followed by a decrease in the later stages of frying. Mathematical models were developed to describe both the moisture removal and oil uptake by French fries. French fries prepared from potato fingers blanched in water for 4 min at 85° C and fried (without pre-drying) at 180° C were judged to be the most acceptable.
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