Modeling water loss during frying of potato strips: Effect of solute impregnation

Drying Technology

Volumn 20, Issue 7, 2002, Pages 1303-1318

  Moyano, Pedro C ^a   Berna, Amalia Z ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Diffusivity; Frying; Oil uptake; Potato; Solute impregnation; Water loss

Indexed keywords

DIFFUSION; IMPREGNATION; SODIUM CHLORIDE; SUGAR (SUCROSE); VEGETABLE OILS;

WATER LOSS;

DRYING;

ADSORPTION; FOOD PROCESSING; MODELING; WATER;

EID: 0036692249     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-120005854     Document Type: Article

References (36)

1. The role of transport phenomena
2. Adjustment of surface concentration of reducing sugars before frying of potato strips
3. Mass and heat transfer during deep-fat frying of potato slices. I rate of drying and oil uptake
4. A new approach to describe oil absorption in fried foods: A simulation study
5. Moisture, oil and energy transport during deep-fat frying of food materials
6. Oil absorption during frying of frozen parfried potatoes
7. Process of using silica to decrease fat adsorption
8. Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying
9. Low-fat fried foods with edible coatings: Modeling and simulation
10. Kinetics of crust color changes during deep-fat frying of impregnated french fries
11. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record U.K. tubers
12. Heat and mass transfer in frying
13. Studies on frying kinetics and quality of french fries
14. Deep fat frying of potato strips: Quality issues
15. Modelling heat and mass transfer in inmersion frying: Model development
16. Modelling heat and mass transfer in inmersion frying: Model solution and verification
17. Technical note: Modelling moisture loss during potato slice frying
18. Correlation of moisture and oil concentration in french fries
19. Dynamics of crust formation and kinetics of quality changes during frying of meatballs
20. Modelling of a batch deep-fat frying process for tortilla chips
21. Use of artificial neural network to predict temperature, moisture, and fat in slab-shaped foods with Edible coatings during deep-fat frying
22. Instrumental and sensory tests of texture of cooked frozen french fries
23. A rapid method of total lipid extraction and purification
24. A semi-theoretical model for the drying of Thompson seedless grapes
25. Initial interfacial tension and oil uptake by deep-fat fried foods
26. Some factors controlling the kinetics of moisture movement during avocado dehydration
27. Kinetics of pepperoni drying
28. Effects of fat content on diffusion of water in fish muscle
29. Textural characterization and kinetics of potato strips during frying