Effect of pre-frying drying on mass transfer kinetics of taro slices during deep fat frying

被引：0

作者：

Kumar, V. ^{[1
]}

Sharma, H. K. ^{[2
]}

Singh, K. ^{[1
]}

Kaushal, P. ^{[2
]}

Singh, R. P. ^{[3
]}

机构：

[1] Harcourt Butler Technol Inst, Biochem Engn & Food Technol Dept, Kanpur 208002, Uttar Pradesh, India

[2] St Longowal Inst Engn & Technol, Dept Food Engn & Technol, Longowal 148106, Punjab, India

[3] Harcourt Butler Technol Inst, Oil & Paint Technol Dept, Kanpur 208002, Uttar Pradesh, India

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2017年 / 24卷 / 03期

关键词：

Taro slices; Mass transfer; Kinetics; Frying; Pre-frying drying; OIL UPTAKE; COLOCASIA-ESCULENTA; SENSORY CHARACTERISTICS; FUNCTIONAL-PROPERTIES; POTATO-CHIPS; WATER-LOSS; FLOUR; QUALITY; FOOD;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of pre-frying drying on mass transfer kinetics (moisture loss and oil uptake) of taro slices during frying was investigated. Pre-frying drying time significantly reduced (P<0.05) the moisture content and oil uptake of fried taro slices. The exponential models were best fitted to the data for moisture loss and oil uptake during frying process. The moisture and oil transfer coefficient were found in the range of 0.0489 - 0.0395 s(-1) and 0.0519 - 0.0388 s(-1) respectively during frying of slices, which were pre-dried in the range of 0-240 min. The textural property, breaking strength of the samples varied from 276 to 438g force for different pre-frying drying time. The pre-frying dried slices initially showed a rapid increase in L*, a*, b* value during the frying process. Sensory data revealed that the pre-frying drying up to 40 min yielded the product with acceptable sensory attributes. (c) All Rights Reserved

引用

页码：1110 / 1116

页数：7

共 21 条

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