Effect of frying parameters on crispiness and sound emission of cassava crackers

被引:47
作者
Saeleaw, Mayyawadee [1 ,2 ]
Schleining, Gerhard [1 ]
机构
[1] BOKU Univ Nat Resources & Life Sci, Food Phys Labs, Dept Food Sci & Technol, A-1990 Vienna, Austria
[2] Rajamangala Univ Technol Krungthep, Fac Home Econ Technol, Bangkok 10120, Thailand
关键词
Cassava cracker; Linear expansion; Acoustic; Sound emission; Texture; Frying; FOOD CRUSHING SOUNDS; OIL UPTAKE; ACOUSTIC MEASUREMENTS; CRISPNESS ASSESSMENT; WHEAT-FLOUR; TEXTURE; STARCH; FRACTURE; BEHAVIOR; HEAT;
D O I
10.1016/j.jfoodeng.2010.10.010
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Cassava crackers, based in cassava starch and water, were produced by deep-fat frying in oil at 140, 150 and 160 degrees C. Physical properties of cassava crackers were monitored at 5, 10 and 15 s of the frying process, moisture contents, bulk density, linear expansion and penetration forces and sound emission were evaluated. The results showed that with increasing frying (time and temperature), the moisture content, the linear expansion, the number of force and sound peaks significantly increased while the density and maximum and mean of force peaks decreased. Further it could be seen that with higher temperature the number of small size air cells increased. Correlations were found between physical and textural properties and sound emission. Moisture content, bulk density, maximum of sound peak, maximum force and mean force were negatively correlated with linear expansion, number of sound peaks and number of force peaks. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码:229 / 236
页数:8
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