Effect of frying conditions on moisture, fat, and density of papad

Journal of Food Engineering

Volumn 64, Issue 4, 2004, Pages 429-434

  Math, R G ^a   Velu, V ^a   Nagender, A ^a   Rao, D G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Deep fat frying; Diametrical expansion; Frying conditions; Moisture diffusivity; Oil absorption during frying; Papad

Indexed keywords

ABSORPTION; ACTIVATION ENERGY; ADHESION; EVAPORATION; FOOD PROCESSING; MASS TRANSFER; MOISTURE; OILS AND FATS; SOLUBILITY; SURFACE TENSION; VISCOSITY;

DEEP FAT FRYING; DIAMETRICAL EXPANSION; FRYING CONDITIONS; MOISTURE DIFFUSIVITY; OIL ABSORPTION DURING FRYING; PAPAD;

FOOD PRODUCTS;

ARRHENIUS;

EID: 1842864030     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.11.010     Document Type: Article

References (18)

1. Aguilera J.M., Cadoche L., Lopez C., Gutierrez G. Microstructural changes of potato cells and starch granules heated in oil. Food Research International. 34(10):2001;939-947.
2. AOAC (1984). Association of official analytical chemists (14th ed.). Official Methods of Analysis, Washington, DC.
3. Ashkenazi N., Mizrahi S.H., Berk Z. Heat and mass transfer in frying. McKenna B.M. Engineering in foods. Vol. 1:1984;Elsevier, New York.
4. Bhat K.K., Bhattacharya S. Deep fat frying characteristics of chickpea flour suspensions. International Journal of Food Science and Technology. 36(5):2001;499-507.
5. Bhattacharya S., Narasimha H.V. Characterization of papad from different blends of cereals with black gram. Journal of Food Quality. 22:1999;157-166.
6. Crank J. The mathematics of diffusion. 1964;Clarendon Press, Oxford.
7. Gamble M.H., Rice P. Effect of pre-fry drying of oil uptake and distribution in potato chip manufacture. International Journal of Food Science and Technology. 22:1987;535-548.
8. Geankoplis C.G. Mass transfer phenomenon. 1972;Holt. Reinhart & Winston, New York.
9. Grob, J. (1990). Fryer design and maintenance: Institutional fryers. Presented at Extension Short course, "Deep Fat Frying of Foods: Science and Practice", University of California, Davis, May, pp. 16-18.
10. Keller, C., Escher, F. (1989). Heat and mass transfer during deep fat frying of potato products. Presented at International congress of Engineering and Food V, Cologne, Germany.
11. Krokida M.K., Oreopoulou V., Maroulis Z.B. Effect of frying conditions on shrinkage and porosity of fried potatoes. Journal of Food Engineering. 43:2000;147-154.
12. Miller C.A., Neogi P. Interisces in motion-stability and wave motion. Interfacial phenomena: Equilibrium and dynamic effects. Surfactants Science Series. Vol. 17:1985;184 Marcel Dekker, New York.
13. Moreira R.G., Bakker-Arkema F.W. Moisture desorption model for nonpareil almonds. Journal of Agricultural Engineering Research. 42:1989;123-133.
14. Newman P. The drying of pours solids diffusion calculations. American Institute of chemical Engineers, Transactions. 27:1931;310-333.
15. Pinthus, E. J., & Saguy, I. S., (1993). The effect of Interfacial tension on oil uptake during deep fat frying Abstract from. International Food Technology Annual meeting Chicago, IL.
16. Pushpamma P., Geervani P. Nutritive value of traditional recipes of Andhra Pradesh. 1981;Andhra Pradesh Agriculture University, Hyderabad, India.
17. Rice P., Gamble M.H. Modelling moisture loss during potato slice frying. International Journal of Food Science and Technology. 24:1989;183-187.
18. Varela G., Bender A.E., Morton I.D. Frying of foods. 1988;Ellis Horwood Ltd. Chichester, UK.