Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil

被引：10

作者：

Devseren, Esra ^{[1
]}

Okut, Dilara ^{[1
]}

Koc, Mehmet ^{[2
]}

Ocak, Ozgul Ozdestan ^{[1
]}

Karatas, Haluk ^{[3
]}

Kaymak-Ertekin, Figen ^{[1
]}

机构：

[1] Ege Univ, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey

[2] Adnan Menderes Univ, Fac Engn, Dept Food Engn, TR-09010 Aydin, Turkey

[3] Arcelik SA, R&D Ctr, TR-34940 Istanbul, Turkey

来源：

ACTA CHIMICA SLOVENICA | 2021年 / 68卷 / 01期

关键词：

French fries; vacuum frying; browning index; hardness; acrylamide; microstructure; ACRYLAMIDE FORMATION; POTATO SLICES; COLOR CHANGES; KINETICS; BAKING; TEMPERATURE; ASPARAGINE; ABSORPTION; REDUCTION; CULTIVARS;

D O I：

10.17344/acsi.2020.5886

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30-45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 degrees C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.

引用

页码：25 / 36

页数：12

共 67 条

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