Effect of Combined Ultrasound-assisted Osmotic Dehydration with Edible Coatings on Mass Transfer of Fried Kiwi Fruit Disks

被引：1

作者：

Mokhtarian M. ^{[1
]}

Dalvi-Isfahan M. ^{[2
]}

Daraei Garmakhany A. ^{[3
]}

机构：

[1] Department of Food Science and Technology, Roudhen Branch, Islamic Azad University

[2] Department of Food Science and Technology, Faculty of Agriculture, Jahrom University

[3] Department of Food Science and Technology, Toyserkan Faculty of Engineering and Natural Resources, Bu-Ali Sina University

来源：

Engineering in Agriculture, Environment and Food | 2021年 / 14卷 / 02期

关键词：

Aloe vera; deep fat frying; edible coating; osmotic dehydration; ultrasound;

D O I：

10.37221/eaef.14.2_37

中图分类号：

学科分类号：

摘要：

The aim of this study was to evaluate the effect of ultrasound-assisted osmotic dehydration and coating treatments before frying on the mass transfer kinetics of fried kiwis. Fick’s second law was used for modeling of deep fat frying phenomena. Results showed that ultrasound pretreatment had a strong effect on decreasing oil uptake and improved moisture removal from the tissue during dehydration by formation of micro channels on the outer surface of the samples and it might lead to better deposition of coating at the sample’s surface. The effective moisture loss and oil uptake diffusivity for fried kiwi slice were in the range of 2.38–5.52 × 10－8 m2 / s and 1.33–3.36 × 10－8 m2 / s, respectively. © 2021 Elsevier B.V.. All rights reserved.

引用

页码：37 / 44

页数：7

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