OIL UPTAKE IN DEEP FAT FRYING AS AFFECTED BY POROSITY

被引:102
作者
PINTHUS, EJ [1 ]
WEINBERG, P [1 ]
SAGUY, IS [1 ]
机构
[1] HEBREW UNIV JERUSALEM,FAC AGR,DEPT BIOCHEM FOOD SCI & NUTR,IL-76100 REHOVOT,ISRAEL
关键词
POROSITY; OIL UPTAKE; DENSITY; FRYING; POTATO;
D O I
10.1111/j.1365-2621.1995.tb06224.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The porosity of a restructured potato product ranged from 0.089 to 0.168 after fluctuating subfreezing storage temperatures. A linear relation was found between oil uptake during frying and porosity prior to frying. Bulk and particle density, and porosity were monitored for up to 5 min during deep-fat frying. Particle density increased gradually, bulk density decreased and porosity increased noticeably. After an initial short period, oil uptake correlated linearly with porosity of the fried product. A new term, ''net porosity'' which excluded the void volume occupied by oil was developed for describing the oil uptake mechanism.
引用
收藏
页码:767 / 769
页数:3
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