Quality comparison of French fry style potatoes produced by oven heating, immersion frying and controlled dynamic radiant heating

被引：23

作者：

Lloyd, BJ

Farkas, BE ^{[1
]}

Keener, KM

机构：

[1] N Carolina State Univ, Dept Food Sci, Raleigh, NC 27695 USA

[2] Wyeth Pharmaceut, Sanford, NC 27330 USA

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2004年 / 28卷 / 06期

关键词：

D O I：

10.1111/j.1745-4549.2004.23075.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of finish heating method (oven heating, immersion frying and controlled dynamic radiant (CDR) heating) on mechanical properties, color and sensory properties of par-fried French fries was evaluated Peak breaking force was highest for CDR-heated French fries. An equivalent b value (yellowness) for the crust of immersion-fried and CDR-heated French fries was found by using color analysis. Sensory evaluation indicated overall acceptability of CDR-heated French fries equivalent to immersion fried-French fried potatoes. Finish heating of par-fried French fries using CDR heating showed promise to produce a reduced-fat fried product, as well as an alternative process to traditional immersion finish frying.

引用

页码：460 / 472

页数：13

共 22 条

[1] Some fundamental attributes of far infrared radiation drying of potato [J].