Viscoelastic behavior of fried potato crust

Journal of Texture Studies

Volumn 32, Issue 2, 2001, Pages 131-141

  Lima, Isabel ^a   Singh, R Paul ^b  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035617934     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2001.tb01038.x     Document Type: Article

References (8)

1. ASHBY, M.F. 1983. The mechanical properties of cellular solids. Metallur. Trans. 14A: 1755-1767.
2. CHEN, P. and FRIDLEY, R.B. 1972. Analytical method for determining viscoelastic constants of agricultural materials. Trans. Am. Soc. Agr. Eng. 15, 1103-1106.
3. CORREIA, L.R. and MITTAL, G.S. 1990. Stress relaxation kinetics of meat batters containing various fillers during smokehouse cooking. J. Texture Studies 21, 75-96.
4. FAN, J., SINGH, R.P. and PINTHUS, E.J. 1997. Physicochemical changes in starch during deep-fat frying of a molded corn starch patty. J. Food Processing Preservation 21, 443-460.
5. FINNEY, E.E., HALL, C.W. and MASE, G.E. 1964. Theory of linear viscoelasticity applied to the potato. J. Agric. Eng. Res. 9, 307-312.
6. MOHSENIN, N.N. 1986. Physical Properties of Plant and Animal Materials: Structure, Physical Characteristics and Mechanical Properties, 2nd Ed. Gordon and Breach Science Pub., New York.
7. PITT, R.E. and CHEN, H.L. 1983. Time-dependent aspects of the strength and rheology of vegetative tissue. Trans. Am. Soc. Agr. Eng. 26, 1275-1280.
8. RUBNOV, M. and SAGUY, I.S. 1997. Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying. J. Food Sci. 62, 135-138, 154.