Evaluation of physical properties of Dough of donuts during deep-fat frying at different temperatures

International Journal of Food Properties

Volumn 6, Issue 2, 2003, Pages 341-353

  Velez Ruiz J F ^a   Sosa Morales, M E ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; DIFFUSION; FOOD PROCESSING; HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE; OILS AND FATS; PROCESS CONTROL; QUALITY ASSURANCE; REACTION KINETICS; RHEOLOGY; SPECIFIC HEAT; THERMAL CONDUCTIVITY; THERMAL EFFECTS;

FRYING;

FOOD PRODUCTS;

HELIANTHUS; TRITICUM AESTIVUM;

EID: 0037767692     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120017813     Document Type: Article

References (33)

1. Saguy, I.S.; Pinthus, E.J. Oil uptake during deep-fat frying: factors and mechanisms. Food Technol. 1995, 49 (4), 142-145, 152.
2. Blumenthal, M.M. A new look at the chemistry and physics of deep-fat frying. Food Technol. 1991, 45 (2), 68-71, 94.
3. Pyler, E.J. Baking Science and Technology, 3rd Ed.; Sosland Publishing Co.: Kansas, 1988; Vol. II, 1028-1077.
4. Amendola, I. The Baker's Manual, 4th Ed.; Van Nostrand Reinhold: New York, 1993; 200-201.
5. Domblaser, L. New Product News/GNPD&PF. Prepared Foods 2000, 169 (10), 13.
6. Labuza, T.P. Application of chemical kinetics in deterioration of foods. J. Chem. Educ. 1984, 61 (4), 348-358.
7. Christenson, M.E.; Tong, C.R.; Lund, D.B. Physical properties of baked products as functions of moisture and temperature. J. Food Proc. Preserv. 1989, 13, 201-217.
8. Gupta, T.R. Thermal diffusivity measurements of wheat flour and wheat flour dough. J. Food Proc. Engng. 1996, 19, 343-352.
9. Zuckerman, H.; Miltz, J. Temperature profiles in dough heated with a susceptor in the microwave oven. J. Food Proc. Preserv. 1998, 22, 53-65.
10. Magee, T.R.A.; Bransburg, T. Measurement of thermal diffusivity of potato, malt bread and wheat flour. J. Food Engng. 1995, 25, 223-232.
11. Zanoni, B.; Peri, C.; Gianotti, R. Determination of the thermal diffusivity of bread as a function of porosity. J. Food Engng. 1995, 26, 497-510.
12. Pan, B.; and Castell-Pérez, M.E. Textural and viscoelastic changes of canned biscuit dough during microwave and conventional baking. J. Food Proc. Engng. 1997, 20, 383-399.
13. Bushuk, W. Foreword. In Dough Rheology and Baked Product Texture; Faridi, H., Faubion, J.M., Eds;. Van Nostrand Reinhold: New York. 1989.
14. Califano, A.N.; Calvelo, A. Thermal conductivity of potato between 50 and 100 °C. J. Food Sci. 1991, 56, 586-589.
15. Moreira, R.G.; Palau, J.; Sweat, V.E.; Sun, X. Thermal and physical properties of tortilla chips as a function of frying time. J. Food Proc. Preserv. 1995, 19, 175-189.
16. Rao, V.N.M.; Delaney, A.M. An engineering perspective on deep-fat frying of breaded chicken pieces. Food Technol. 1995, 49 (4), 138-141.
17. Vélez-Ruiz, J.F.; Vergara-Balderas, F.T.; Sosa-Morales, M.E.; Xique-Hernández, J. Effect of temperature on the physical properties of chicken strips during deep-fat frying. Intl. J. Food Prop. 2002, 5 (1), 127-144.
18. A.O.A.C. Official Methods of Analysis. Association of Official Analytical Chemists. Washington D.C, 1995.
19. A.A.C.C. Cereal Laboratory Methods. American Association of Cereal Chemists Inc., 1987.
20. Clydesdale, F.M.; Francis, F.J. Color measurements of foods: color scales. Food Prod. Dev. 1969, 3, 117.
21. Bourne, M.C. Food Texture and Viscosity: Concept and Measurement; Academic Press, Inc.: New York, 1982.
22. Larmond, E. Laboratory Methods for Sensory Evaluation of Food, Publication 1637; Department of Agriculture: Ottawa, Canada, 1982.
23. Gamble, M.H.; Rice, P.; Selman, J.D, Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record U.K. tubers. Intl. J. Food Sci. Technol. 1987, 22, 233-241.
24. Moreira, R.G.; Palau, J.; Sun, X. Simultaneous heat and mass transfer during deep-fat frying of tortilla chips. J. Food Proc. Engng. 1995, 18, 307-320.
25. Vasanti, C.K.; Seow, C.C.; Sulebele, G.A. Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. Intl. J. Food Sci. Technol. 1996, 31, 249-256.
26. Turhan, M.; Özingen, M. Effect of oven temperature variations up on the drying behaviour of thin biscuits. Acta Aliment. 1991, 20 (3-4), 197-203.
27. Atteba, P.; Mittal, G.S. Modeling the deep-fat frying of beef meatballs. Intl. J. Food Sci. Technol. 1994, 29, 429-440.
28. Balasubramaniam, V.M.; Mallikarjunan, P.; Chinnan, M.S. Heat and mass transfer during deep-fat frying of chicken nuggets coated with edible film: Influence of initial fat content. CoFE 1995, 103-106.
29. Manohar, R.S.; Rao, P.H. Effect of emulsifiers, fat and type on the rheological characteristics of biscuit dough and quality of biscuits. J. Sci. Food Agric. 1999, 79, 1223-1231.
30. Toledo, R.T. Fundamentals of Food Process Engineering; Chapman and Hall: New York, N.Y., 1991; 302-314.
31. Bakshi, A.S.; Yoon, J. Thermophysical properties of bread rolls during baking. Food Sci. Technol. 1984, 77, 90.
32. Rahman, S. Food Properties Handbook; CRC Press, Inc.: Boca Raton, Florida, 1995; 378-379.
33. Rask, C. Thermal properties of dough and bakery products: a review of published data. J. Food Engng. 1989, 9, 167-193.