Baking, Extrusion and Frying

Food Processing Handbook

Volumn , Issue , 2006, Pages 237-290

  Dobraszczyk, Bogdan J ^a   Ainsworth, Paul ^b   Ibanoglu, Senol ^c   Bouchon, Pedro ^d  

^a UNIVERSITY OF READING   (United Kingdom)

^b MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^c GAZIANTEP UNIVERSITY   (Turkey)

^d PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Baking; Bread production; Extrusion; Food processing; Frying; Frying equipment; Frying oils; Frying process; Heat and mass transfer during deep fat frying

Indexed keywords

EID: 36448966147     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/3527607579.ch8     Document Type: Chapter

References (179)

1. Cauvain, S. P. 1998, Breadmaking Processes, in Technology of Breadmaking, ed. S. P. Cauvain, L. S. Young, Blackie Academic and Professional, London, pp 18- 44.
2. Baker, J. C., Mize, M.D. 1941, The Origin of the Gas Cell in Bread Dough, Cereal Chem. 18, 19-34.
3. Chamberlain, N., Collins, T. H., Elton, G. A.H. 1962, The Chorleywood Bread Process, Baker's Dig. 36, 52-53.
4. Dobraszczyk, B. J., Campbell, G. M., Gan, Z. 2001, Bread - A Unique Food, in Cereals & Cereal Products: Chemistry and Technology, ed. D.A.V. Dendy, B. J. Dobraszczyk, Aspen Publishers, Gaithersburg, pp 182-232.
5. Kilborn, R. H., Tipples, K.H. 1972, Factors Affecting Mechanical Dough Development I. Effect of Mixing Intensity and Work Input, Cereal Chem. 49, 4-47.
6. Mani, K., Eliasson, A.-C., Lindahl, L., Trägrdh, C. 1992, Rheological Properties and Bread Making Quality of Wheat Flour Doughs made with Different Dough Mixers, Cereal Chem. 69, 222- 225.
7. Dobraszczyk, B. J. 2001, Wheat and Flour, in Cereals & Cereal Products: Chemistry and Technology, ed. D.A.V. Dendy, B. J. Dobraszczyk, Aspen Publishers, Gaithersburg, pp 100-139.
8. Dobraszczyk, B. J., Schofield, J. D. 2002, Rapid Assessment and Prediction Of Wheat and Gluten Baking Quality with The Two-Gram Direct Drive Mixograph Using Multivariate Statistical Analysis, Cereal Chem. 79, 607-612.
9. Kilborn, R. H., Tipples, K.H. 1974, Implications of the Mechanical Development of Bread Dough by Means of Sheeting Rolls, Cereal Chem. 51, 648-657.
10. Chiotellis, E., Campbell, G.M. 2003, Proving of Bread Dough I. Modelling the Evolution of the Bubble Size Distribution, Trans. IChemE 81, 194-206.
11. Chiotellis, E., Campbell, G.M. 2003, Proving of Bread Dough II. Measurement of Gas Production and Retention, Trans. IChemE 81, 207-216.
12. Kokelaar, J. J., van Vliet, T., Prins, A. 1996, Strain Hardening and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking Performance, J. Cereal Sci. 24, 199-214.
13. Dobraszczyk, B. J., Morgenstern, M.P. 2003, Review: Rheology and the Breadmaking Process, J. Cereal Sci. 38, 229-245.
14. He, H., Hoseney, R.C. 1991, Gas Retention of Different Cereal Flours, Cereal Chem. 68, 334-336.
15. MacRitchie, F., Lafiandra, D. 1997, Structure-Function Relationships of Wheat Proteins, in Food Proteins and Their Applications, ed. S. Damodaran, A. Paraf, Marcel Dekker, New York, pp 293-323.
16. Weegels, P. L., Hamer, R. J., Schofield, J. D. 1996, Critical Review: Functional Properties of Wheat Glutenin, J. Cereal Sci. 23, 1-18.
17. Chin, N. L., Campbell, G.M. 2005, Dough Aeration and Rheology II. Effects of Flour Type, Mixing Speed and Total Work Input on Aeration and Rheology of Bread Dough, J. Cereal Sci. (in press).
18. Carceller, J. L., Aussenac, T. 2001, Size Characterisation of Glutenin Polymers by HPSEC-MALLS, J. Cereal Sci. 33, 131-142.
19. Arfvidsson, C., Wahlund, K.-G., Eliasson, A.-C. 2004, Direct Molecular Weight Determination in the Evaluation of Dissolution Methods for Unreduced Glutenin, J. Cereal Sci. 39, 1-8.
20. Shewry, P. R., Halford, N.G., Belton, P. S., Tatham, A. S. 2002, The Structure and Properties of Gluten: an Elastic Protein from Wheat Grain, Phil. Trans. R. Soc. Lond. B 357, 133-142.
21. Doi, M., Edwards, S. F. 1986, The Theory of Polymer Dynamics, Oxford University Press, Oxford.
22. McLeish, T. C. B., Larson, R.G. 1998, Molecular Constitutive Equations for a Class of Branched Polymers: The Pom-Pom Model, J. Rheol. 42, 81-110.
23. Li, W., Dobraszczyk, B. J., Schofield, J. D. 2003, Stress Relaxation Behaviour of Wheat Dough and Gluten Protein Fractions, Cereal Chem. 80, 333-338.
24. Humphris, A.D. L., McMaster, T. J., Miles, M., Gilbert, S. M., Shewry, P. R., Tatham, A. S. 2000, Atomic Force Microscopy (AFM) Study of Interactions of HMW Subunits of Wheat Glutenin, Cereal Chem. 77, 107-110.
25. Belton, P. S. 1999, On the Elasticity of Wheat Gluten, J. Cereal Sci. 29, 103-107.
26. Dobraszczyk, B. J., Roberts, C. A. 1994, Strain Hardening and Dough Gas Cell-Wall Failure in Biaxial Extension, J. Cereal Sci. 20, 265-274.
27. van Vliet,T., Janssen, A. M., Bloksma, A. H., Walstra, P. 1992, Strain Hardening of Dough as a Requirement for Gas Retention, J. Texture Stud. 23, 439-460.
28. Dobraszczyk, B. J., Smewing, J., Albertini, M., Maesmans, G., Schofield, J. D. 2003, Extensional Rheology and Stability of Gas Cell Walls in Bread Doughs at Elevated Temperatures in Relation to Breadmaking Performance, Cereal Chem. 80, 218-224.
29. Hsieh, F. 1992, Extrusion and Extrusion Cooking, in Encyclopedia of Food Science and Technology, ed. Y. H. Hui, John Wiley & Sons, New York, pp 795-800.
30. Harper, J.M. 1989, Food Extruders and Their Applications, in Extrusion Cooking, ed. C. Mercier, P. Linko, J.M. Harper, AACC, St Paul, pp 1-16.
31. Lanz, R. 1983, Successful Multi-Component, Continuous-Extruder Feeding, in Progress in Food Engineering, ed. C. Canterelli, C. Peri, Forster, Kisnacht, pp 625- 629.
32. Janssen, L. P. B.M. 1993, Extrusion Cooking - Principals and Practice, in Encyclopedia of Food Science Food Technology and Nutrition, ed. R. Macrae, R. K. Robinson, M. J. Sadler, Academic Press, London, pp 1700-1705.
33. Cheftel, J. C. 1986, Nutritional Effects of Extrusion Cooking, Food Chem., 20, 263- 283.
34. Heldman, D.R., Hartel, R.W. 1997, Principles of Food Processing, Chapman and Hall, New York.
35. Frame, N.D. 1994, Operational Characteristics of the Co-Rotating Twin-Screw Extruder, in The Technology of Extrusion Cooking, ed. N.D. Frame, Blackie Academic and Professional, Glasgow, pp 1- 51.
36. Harper, J.M. 1990, Extrusion of Foods, in IFT Symposium Series: Biotechnology and Food Process Engineering, ed. H.G. Schwartzberg, M.A. Rao, Marcel Dekker, New York, pp 295-308.
37. Harper, J.M. 1986, Processing Characteristics of Food Extruders, in Food Engineering and Process Applications, Vol 2, Unit Operations, ed. M.L. Mauger, P. Jelem, Elsevier Applied Science, London, pp 101-114.
38. Jager, T., van Zuilichem, D.J., Stolp, W. 1992, Residence Time Distribution, Mass Flow, and Mixing in a Co-Rotating Twin-Screw Extruder, in Food Extrusion Science and Technology, ed. J. L. Kokini, C. Ho, M.V. Karwe, Marcel Dekker, New York, pp 71-88.
39. Dziezak, J. D. 1989, Single- and Twin-Screw Extruders in Food Processing, Food Technol. 43, 163- 174.
40. Harper, J.M. 1992, A Comparative Analysis of Single and Twin Screw Extruders, in Food Extrusion Science and Technology, ed. J. L. Kokini, C. Ho, N.W. Kaewe, Marcel Dekker, New York, pp 139-148.
41. Anderson, R. A., Conway, H. F., Pfeifer, V. F., Griffin, E. L. 1969, Gelatinization of Corn Grits by Roll- and Extrusion-Cooking, Cereal Sci. Today 14, 1-12.
42. Mercier, C., Feillet, P. 1975, Modification of Carbohydrate Components by Extrusion-Cooking of Cereal Products, Cereal Chem. 52, 283-297.
43. Lawton, B.T., Henderson, G. A., Derlatka, E. J. 1972, The Effects of Extruder Variables on the Gelatinization of Corn Starch, Can. J. Chem. Eng. 50, 168-173.
44. Mercier, C. 1977, Effect of Extrusion-Cooking on Potato Starch Using a Twin Screw French Extruder, Staerke 29, 48-52.
45. Chiang, B.Y. and Johnson, J. A., Gelatinization of starch in extruded products, Cereal Chemistry, 54, 436-443, 1977.
46. Ibanoglu, S., Ainsworth, P., Hayes, G. D. 1996, Extrusion of Tarhana: Effect of Operating Variables on Starch Gelatinizaton, Food Chem. 57, 541-544.
47. Kim, J. C., Rottier, W. 1980, Modification of Aestivum Wheat Semolina by Extrusion, Cereal Foods World 24, 62-66.
48. Gomez, M.H., Aguilera, J.M. 1983, Changes in the Starch Fraction During Extrusion Cooking of Corn, J. Food Sci. 48, 378-381.
49. Colonna, P., Doublier, J. L., Melcion, J. P., Monredon, F., Mercier, C. 1984, Physical and Functional Properties of Wheat Starch After Extrusion Cooking and Drum Drying, in Thermal Processing and Quality of Foods, ed. P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G Varela, G. Vos, Elsevier Applied Science, London, pp 96-112.
50. Davidson, V. J., Paton, D., Diosady, L. L., Larocque, G. 1984, Degradation of Wheat Starch in a Single-Screw Extruder: Characterization of Extruded Starch Polymers, J. Food Sci. 49, 453-459.
51. Wen, L. F., Rodis, P., Wasserman, B. P. 1990, Starch Fragmentation and Protein Insolubilization During Twin-Screw Extrusion of Corn Meal, Cereal Chem. 67, 268-275.
52. Bhattacharya, M., Hanna, M.A. 1987, Textural Properties of Extrusion-Cooked Corn Starch, Lebensm. Wiss. Technol. 20, 195-201.
53. Maga, J. A., Cohen, M.R. 1978, Effect of Extrusion Parameters on Certain Sensory, Physical and Nutritional Properties of Potato Flakes, Lebensm. Wiss. Technol. 11, 195-197.
54. Hsieh, F., Mulvaney, S. J., Huff, H.E., Lue, L., Brent, J. 1989, Effect of Extrusion Parameters on Certain Sensory, Physical and Nutritional Properties of Potato Flakes, Lebensm. Wiss. Technol. 22, 204-207.
55. Fletcher, S. I., Richmond, P., Smith, A. C. 1985, An Experimental Study of Twin-Screw Extrusion-Cooking of Maize Grits, J. Food Eng. 4, 291-312.
56. Guy, R. C. E. 1994, Raw Materials for Extrusion Cooking Processes, in The Technology of Extrusion Cooking, ed. N.D. Frame, Blackie Academic and Professional, Glasgow, pp 52-72.
57. Martinez-Serna, M., Hawkes, J., Villota, R. 1990, Extrusion of Natural and Modified Whey Proteins in Starch-Based Systems, in Engineering and Food Vol 3: Advanced Processes, ed. W. E. L. Spiess, H. Schubert, Elsevier Applied Science, London, pp 346-365.
58. Colonna, P., Mercier, C. 1983, Macromolecular Modifications of Manoic Starch Components by Extrusion-Cooking With and Without Lipids, Carbohydr. Polym. 3, 87-108.
59. Liu, Y., Hsieh, F., Heymann, H., Huff, H.E. 2000, Effect of Process Conditions on the Physical and Sensory Properties of Extruded Oat-Corn Puff, J. Food Sci. 65, 1253-1259.
60. Kumagai, H., Lee, B. H., Yano, T. 1987, Flour Treatment to Improve the Quality of Extrusion-Cooked Rice Flour Products, J. Agric. Biol. Chem. 51, 2067-2071.
61. Jin, Z., Hsieh, F., Huff, H.E. 1994, Extrusion Cooking of Corn Meal with Soy Fiber, Salt and Sugar, Cereal Chem. 71, 227-234.
62. Ryu, G.H., Neumann, P. E., Walker, C.E. 1993, Effects of Some Baking Ingredients on Physical and Structural Properties of Wheat Flour Extrudates, Cereal Chem. 70, 291-297.
63. Fan, J., Mitchell, J. R., Blanshard, J.M.V. 1996, The Effect of Sugars on the Extrusion of Maize Grits: II. Starch Conversion, Int. J. Food Sci. Technol. 31, 67-76.
64. Carvalho, C.W. P., Mitchell, J. R. 2000, Effect of Sugar on the Extrusion of Maize Grits and Wheat Flour, Int. J. Food Sci. Technol. 35, 569-576.
65. Phillips, R.D. 1989, Effect of Extrusion Cooking on the Nutritional Quality of Plant Proteins, in Protein Quality and the Effect of Processing, ed. R. D. Phillips, J.W. Finley, Marcel Dekker, New York, pp 219- 246.
66. Camire, M.E., Camire, A., Krumhar, K. 1990, Chemical and Nutritional Changes in Foods During Extrusion, Crit. Rev. Food Sci. Nutr. 29, 35-57.
67. Björk, I., Asp, N. G. 1983, The Effects of Extrusion Cooking on Nutritional Value - a Literature Review, J. Food Eng. 2, 281- 308.
68. Björk, I., Asp, N. G. 1984, Protein Nutritional Value of Extrusion-Cooked Wheat Flours, Food Chem. 15, 203-214.
69. Noguchi, A., Mosso, K., Aymard, C., Jeunink, J., Cheftel, J. C. 1982, Protein Nutritional Value of Extrusion-Cooked Wheat Flours, Lebensm. Wiss. Technol. 15, 105-110.
70. Bhattacharya, M., Hanna, M.A. 1988, Extrusion Processing to Improve Nutritional and Functional Properties of Corn Gluten, Lebensm. Wiss. Technol. 21, 20-24.
71. Bjorck, I., Matoba, T., Nair, B.M. 1985, In-Vitro Enzymatic Determination of the Protein Nutritional Value and the Amount of Available Lysine in Extruded Cereal-Based Products, Agric. Biol. Chem. 49, 945- 951.
72. Bhattacharya, S., Das, H., Bose, A. N. 1988, Effect of Extrusion Process Variables on In Vitro Protein Digestibility of Fish-Wheat Flour Blends, Food Chem. 28, 225-231.
73. Fapojuwo, O.O., Maga, J. A., Jansen, G. R. 1987, Effect of Extrusion Cooking on In Vitro Protein Digestibility of Sorghum, J. Food Sci. 52, 218-219.
74. Dahlin, K., Lorenz, K. 1993, Protein Digestibility of Extruded Cereal Grains, Food Chem. 48, 13-18.
75. Ibanoglu, S., Ainsworth, P., Hayes, G. D. 1997, In Vitro Protein Digestibility and Content of Thiamin and Riboflavin in Extruded Tarhana, a Traditional Turkish Cereal Food, Food Chem. 58, 141-144.
76. McAuley, J. A., Kunkel, M.E., Acton, J. C. 1987, Relationships of Available Lysine to Lignin, Color and Protein Digestibility of Selected Wheat-Based Breakfast Cereals, J. Food Sci. 52, 1580-1582.
77. Killeit, U. 1994, Vitamin Retention in Extrusion Cooking, Food Chem. 49, 149- 155.
78. Mustakas, G.C., Griffin, E. L., Alien, L. E., Smith, O.B. 1964, Production and Nutritional Evaluation of Extrusion Cooked Full Fat Soybean Flour, Am. Oil Chem. Soc. 41, 607-615.
79. Mustakas, C. G., Albrecht, W. J., Bookwalter, G. N., McGhee, J. E., Kwolek, W. F., Griffin, E. L. 1970, Extruder-Processing to Improve Nutritional Quality, Flavor, and Keeping Quality of Full-Fat Soy Flour, Food Technol. 24, 102-108.
80. Beetner, G., Tsao, T., Frey, A., Harper, J.M. 1974, Degradation of Thiamine and Riboflavin During Extrusion Processing, J. Food Sci. 39, 207-208.
81. Maga, J. A., Sizer, C.E. 1978, Ascorbic Acid and Thiamine Retention During Extrusion of Potato Flakes, Lebensm. Wiss. Technol. 11, 192-194.
82. Pham, C. B., Rosario, R. R. 1986, Studies on the Development of Texturized Vegetable Products by the Extrusion Process. III. Effects of Processing Variables of Thiamine Retention, J. Food Technol. 21, 569-576.
83. Millauer, C., Wiedmann, W. M., Killeit, U. 1984, Studies on the Development of Texturized Vegetable Products by the Extrusion Process. III. Effects of Processing Variables of Thiamine Retention, in Thermal Processing and Quality of Foods, ed. P. Zeuthen, J. C. Cheftel, C. Eriksson, M. Jul, H. Leniger, P. Linko, G. Varela, G. Vos, Elsevier Applied Science, London, pp 208-213.
84. Guzman-Tello, R., Cheftel, J. C. 1987, Thiamine Destruction During Extrusion Cooking as an Indication of the Intensity of Thermal Processing, Int. J. Food Sci. Technol. 22, 549-562.
85. Bailey, M. E., Gutheil, R. A., Hsieh, F., Cheng, C., Gerhardt, K. O. 1994, Maillard Reaction Volatile Compounds and Color Quality of a Whey Protein Concentrate-Corn Meal Extruded Product, in Thermally Generated Flavours: Maillard, Microwave and Extrusion Processes (ACS Symposium Series 543), ed. T.H. Parliment, M.J. Morello, R. J. McGorrin, American Chemical Society, Washington, D. C., pp 315-327.
86. Nair, M., Shi, Z., Karwe, M., Ho, C.T., Daun, H. 1994, Collection and Characterization of Volatile Compounds Released at the Die During Twin Screw Extrusion of Corn Flour, in Thermally Generated Flavours: Maillard, Microwave and Extrusion Processes (ACS Symposium Series 543), ed. T.H. Parliment, M.J. Morello, R. J. McGorrin, American Chemical Society, Washington, D. C., pp 334-347.
87. Bredie, W. L. P., Mottram, D. S., Guy, R. C. E. 1998, Aroma Volatiles Generated During Extrusion Cooking ofMaize Flour, J. Agric. Food Chem. 46, 1479-1487.
88. Ames, J. M., Defaye, A. B., Bates, L. 1997, The Effect of pH on the Volatiles Formed in an Extruded Starch-Glucose-Lysine Model System, Food Chem. 58, 323-327.
89. Bredie, W. L. P., Hassell, G. M., Guy, R. C. E., Mottram, D.S. 1997, Aroma Characteristics of Extruded Wheat Flour and Wheat Starch Containing Added Cysteine and Reducing Sugars, J. Cereal Sci. 25, 57-63.
90. Ames, J. M., Guy, R. C. E., Kipping, G. L. 2001, Effect of pH and Temperature on the Formation of Volatile Compounds in Cysteine/Reducing Sugar/Starch Mixtures During Extrusion Cooking, J. Agric. Food Chem. 49, 1885-1894.
91. Varela, G. 1988, Current Facts About Frying of Food, in Frying of Foods: Principles, Changes, New Approaches, ed. G. Varela, A. E. Bender, I.D. Morton, Ellis Horwood, Chichester, pp 9-25.
92. Farkas, B. E. 1994, Modelling Immersion Frying as a Moving Boundary Problem, Ph.D dissertion, University of California, Davis.
93. Singh, R. P. 1995, Heat and Mass Transfer in Foods During Deep-Fat Frying, Food Technol. 49, 134- 137.
94. Aguilera, J.M. 1997, Fritura de Alimentos, in Temas en Tecnologia de Alimentos, ed. J.M. Aguilera, Instituto Politecnico Nacional, Mexico D.F., pp 187-214.
95. Blumenthal, M.M. 1991, A New Look at the Chemistry and Physics of Deep-Fat Frying, Food Chem. 45, 68-71.
96. Blumenthal, M.M., Stier, R.F. 1991, Optimization of Deep-Fat Frying Operations, Trends Food Sci. Technol. 2, 144-148.
97. Bouchon, P. 2002, Modelling Oil Uptake During Frying, Ph.D. dissertation, University of Reading, Reading.
98. Bouchon, P., Pyle, D. L. 2004, Studying Oil Absorption in Restructured Potato Chips, J. Food Sci. 69, 115-122.
99. Saguy, I. S., Pinthus, E. J. 1995, Oil Uptake During Deep-Fat Frying: Factors and Mechanism, Food Technol. 49, 142- 145, 152.
100. Browner, W. S., Westonhouse, J., Tice, J. A. 1991, What if Americans Ate Less Fat? A Quantitative Estimate of the Effect on Mortality, J. Am. Med. Assoc. 265, 3285-3291.
101. Rossel, J. B. 1998, Industrial Frying Process, Grasas Aceites, 49, 282-295.
102. Mitka, M. 2002, Fear of Frying: Is Acrylamide in Foods a Cancer Risk?, J. Am. Med. Assoc. 288, 2105-2106.
103. Mottram, D.S., Wedzicha, B. L., Dodson, A.T. 2002, Food Chemistry: Acrylamide is Formed in the Maillard Reaction, Nature 419, 448-449.
104. Moreira, R. G., Castell-Perez, M.E., Barrufet, M.A. 1999, Deep-Fat Frying: Fundamentals and Applications, Aspen Publications, Gaithersburg.
105. Kochhar, S.P. 1998, Security in Industrial Frying Processes, Grasas Aceites 49, 282-302.
106. Banks, D. 1996, Food Service Frying, in Deep Frying, ed. E.G. Perkins, M.D. Erickson, AOAC Press, Champaign, pp 245-257.
107. Kochhar, S.P. 1999, Safety and Reliability During Frying Operations - Effects of Detrimental Components and Fryer Design Features, in Frying of Food, ed. D. Boskou, I. Elmadfa, Technomic Publishing, Lancaster, pp 253- 269.
108. Pavel, J. 1995, Introduction to Food Processing, Reston Publishing Co., Reston.
109. Pantzaris, T. P. 1999, Palm Oil in Frying, in Frying of Food, ed. D. Boskoy, I. Elmadfa, Technomic Publishing, Lancaster, pp 223-252.
110. Montaldo, A. 1984, Cultivo y Mejoramiento de la Papa, Instituto Interamericano Cooperacion para la Agricultura, San Jose.
111. Artschwager, E. 1918, Anatomy of the Potato Plant, With Special Reference to the Ontogeny of the Vascular System, J. Agric. Res. 14, 221-252.
112. Artschwager, E. 1924, Studies on the Potato Tuber, J. Agric. Res. 27, 809-835.
113. Talburt, W. F., Schwimmer, S., Burr, H.K. 1975, Structural and Chemical Composition of the Potato Tuber, in Potato Processing, 3rd edn, ed. W. Talburt, O. Smith, AVI Publishing Co., Westport, pp 11-42.
114. Banks, W., Greenwood, C.T. 1959, The Starch of the Tuber and Shoots of the Sprouting Potato, Biochem. J. 73, 237- 241.
115. True, R. H., Work, T. M., Bushway, R. J., Bushway, A.A. 1983, Sensory Quality of French Fries Prepared from Belrus and Russet Burbank Potatoes, Am. Potato J. 60, 933-937.
116. Mottur, G.P. 1998, A Scientific Look at Potato Chips - The Original Savoury Snack, Am. Assoc. Cereal Chem. 34, 620-626.
117. Lisinska, G., Leszczynski, W. 1991, Potato Science and Technology, Elsevier Applied Science, London.
118. Weaver, M. L., Reeve, R. M., Kueneman, R.W. 1975, Frozen French Fries and Other Frozen Potato Products, in Potato Processing, ed. G. Varela, A. E. Bender, D. Morton, AVI Publishing Co., Westport, pp 403-442.
119. Gebhardt, B. 1996, Oils and Fats in Snack Foods, in Bailey's Industrial Oil & Fat Products, 5th edn, ed. Y. I. Hui, Wiley, New York, pp 409-428.
120. Farkas, B. E., Singh, R. P., McCarthy, M.J. 1996a, Modeling Heat and Mass Transfer in Immersion Frying, I. Model Development, J. Food Eng. 29, 211- 226.
121. Miller, K. S., Singh, R. P., Farkas, B. E. 1994, Viscosity and Heat Transfer Coefficients for Canola, Corn, Palm and Soybean Oil, J. Food Process. Preserv. 18, 461-472.
122. Moreira, R. G., Palau, J. Sweat, V., Sun, X. 1995a, Thermal and Physical Properties of Tortilla Chips as a Function of Frying Time, J. Food Process. Preserv. 19, 175-189.
123. Hubbard, L. J., Farkas, B. E. 1999, A Method for Determining the Convective Heat Transfer Coefficient During Immersion Frying, J. Food Process Eng. 22, 201-214.
124. Hubbard, L. J., Farkas, B. E. 2000, Influence of Oil Temperature on Convective Heat Transfer During Immersion Frying, J. Food Process. Preserv. 24, 143- 162.
125. Costa, R. M., Oliveira, F. A. R., Delaney, O., Gekas, V. 1999, Analysis of the Heat Transfer Coefficient During Potato Frying, J. Food Eng. 39, 293-299.
126. Ashkenazi, N., Mizrahi, S., Berk, Z. 1984, Heat and Mass Transfer in Frying, in Engineering and Food, ed. B.M. McKenna, Elsevier Applied Science, London, pp 109-116.
127. Rice, P., Gamble, M.H. 1989, Technical Note: Modelling Moisture Loss During Potato Slice Frying, Int. J. Food Sci. Technol. 24, 183-187.
128. Kozempel, M. F., Tomasula, P. M., Craig, J. C. Jr. 1991, Correlation of Moisture and Oil Concentration in French Fries, Lebensm. Wiss. Technol. 24, 445-448.
129. Ateba, P., Mittal, G. S. 1994, Modelling the Deep-Fat Frying of Beef Meatballs, Int. J. Food Sci. Technol. 29, 429-440.
130. Rao, V.N. M., Delaney, R.A.M. 1995, An Engineering Perspective on Deep-Fat Frying of Breaded Chicken Pieces, Food Technol. 49, 138-141.
131. Dincer, I. 1996, Modelling for Heat and Mass Transfer Parameters in Deep Frying of Products, Heat Mass Transfer 32, 109-113.
132. Moreira, R. G., Sun, X., Chen, Y. 1997, Factors Affecting Oil Uptake in Tortilla Chips in Deep-Fat Frying, J. Food Eng. 31, 485-498.
133. Chen, Y., Moreira, R. G. 1997, Modelling of a Batch Deep-Fat Frying Process for Tortilla Chips, Trans. IChemE Part C 75, 181-190.
134. Ngadi, M.O., Watts, K. C., Correia, L. R. 1997, Finite Element Method Modelling of Moisture Transfer in Chicken Drum During Deep-Fat Frying, J. Food Eng. 32, 11-20.
135. Sahin, S., Sastry, S. K., Bayindirli, B. 1999, Heat Transfer During Frying of Potato Slices, Lebensm. Wiss. Technol. 32, 19-24.
136. Farid, M.M., Chen, X.D. 1998, The Analysis of Heat and Mass Transfer During Frying of Food Using a Moving Boundary Solution, Heat Mass Transfer 34, 69-77.
137. Ni, H., Datta, A. K. 1999, Moisture, Oil and Energy Transport During Deep-Fat Frying of Food Materials, Trans. IChemE Part C 77, 194-204.
138. Carslaw, H. S., Jaeger, J.C. 1959, Conduction of Heat in Solids, 2nd edn, Oxford University Press, New York.
139. King, C. J. 1970, Freeze Drying of Foodstuffs, Crit. Rev. Food Technol. 1, 379-451.
140. Farkas, B. E., Singh, R. P., Rumsey, T.R. 1996b, Modeling Heat and Mass Transfer in Immersion Frying, II, Model Solution and Verification, J. Food Eng. 29, 227-248.
141. Keller, C., Escher, F., Solms, J. A. 1986, Method of Localizing Fat Distribution in Deep-Fat Fried Potato Products, Lebensm. Wiss. Technol. 19, 346-348.
142. Lamberg, I., Hallstrom, B., Olsson, H. 1990, Fat Uptake in a Potato Drying/ Frying Process, Lebensm. Wiss. Technol. 23, 295-300.
143. Farkas, B. E., Singh, R. P., McCarthy, M.J. 1992, Measurement of Oil/Water Interface in Foods During Frying, in Advances in Food Engineering, ed. R. P. Singh, A. Wirakartakusumah, CRC Press, Boca Raton, pp 237-245.
144. Saguy, I. S., Gremaud, E., Gloria, H., Turesky, R. J. 1997, Distribution and Quantification of Oil Uptake in French Fries Utilizing Radiolabeled 14C Palmitic Acid, J. Agric. Food Chem. 45, 4286- 4289.
145. Pedreschi, F., Aguilera, J. M., Arbildua, J. J. 1999, CLSM Study of Oil Location in Fried Potato Slices, Microsc. Anal. 37, 21-22.
146. Bouchon, P., Aguirera, J.M. 2001, Microstructural Analysis of Frying of Potatoes, Int. J. Food Sci. Technol. 36, 669-676.
147. Bouchon, P., Hollins, P., Pearson, M., Pyle, D.L., Tobin, M.J. 2001, Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy, J. Food Sci. 66, 918-923.
148. Bouchon, P., Aguilera, J. M., Pyle, D.L. 2003, Structure-Oil Absorption Kinetics Relationships During Deep-Fat Frying, J. Food Sci. 68, 2711-2716.
149. Ufheil, G., Escher, F. 1996, Dynamics of Oil Uptake During Deep-Fat Frying of Potato Slices, Lebensm. Wiss. Technol. 29, 640-644.
150. Aguilera, J. M., Gloria, H. 2000, Oil Absorption During Frying of Frozen Parfried Potatoes, J. Food Sci. 65, 476-479.
151. Gamble, M.H., Rice, P. 1987, Effect of Pre-Fry Drying on Oil Uptake and Distribution on Potato Crisp Manufacture, Int. J. Food Sci. Technol. 22, 535-548.
152. Moreira, R. G., Barrufet, M.A. 1998, A New Approach to Describe Oil Absorption in Fried Foods: A Simulation Study, J. Food Eng. 35, 1-22.
153. Bouchon, P., Pyle, D. L. 2002, School of Food Biosciences, University of Reading, Reading.
154. Gamble, M.H., Rice, P., Selman, J.D. 1987, Relationship Between Oil Uptake and Moisture Loss During Frying of Potato Slices from c.v. Record UK Tubers, Int. J. Food Sci. Technol. 22, 233- 241.
155. Moreira, R. J., Palau, J., Sun, X. 1995b, Simultaneous Heat and Mass Transfer During the Deep Fat Frying of Tortilla Chips, J. Food Process Eng. 18, 307-320.
156. Nonaka, M, Sayre, R. N., Weaver, M.L. 1977, Oil Content of French Fries as Affected by Blanch Temperatures, Fry Temperatures and Melting Point of Frying Oils, Am. Potato J. 54, 151-159.
157. Blumenthal, M.M. 2001, A New Look at Frying Science, Cereals Foods World 46, 352-354.
158. Pokorny, J. 1980, Effect of Substrates on Changes of Fats and Oils During Frying, Riv. Ital. Sostanze Grasse, 57, 222-225.
159. Krokida, M.K., Oreopoulou, V., Maroulis, Z. B. 2000, Water Loss and Oil Uptake as a Function of Frying Time, J. Food Eng. 44, 39-46.
160. Pinthus, E. J., Saguy, I.S. 1994, Initial Interfacial Tension and Oil Uptake by Deep-Fat Fried Foods, J. Food Sci. 59, 804-807, 823.
161. Gamble, M.H., Rice, P. 1988a, Effect of Initial Solids Content on Final Oil Content of Potato Chips, Lebensm. Wiss. Technol. 21, 62-65, 1988a.
162. Lulai, E. G., Orr, P.H. 1979, Influence of Potato Specific Gravity on Yield and Oil Content of Chips, Am. Potato J. 56, 379-390.
163. Gamble, M.H., Rice, P. 1989, The Effect of Slice Thickness on Potato Crisp Yield and Composition, J. Food Eng. 8, 31-46.
164. Selman, J. D., Hopkins, M. 1989, Factors Affecting Oil Uptake During the Production of Fried Potato Products (Technical Memorandum 475), Campden Food and Drink Research Association, Chipping Campden.
165. Baumann, B., Escher, E. 1995, Mass and Heat Transfer During Deep Fat Frying of Potato Slices - 1. Rate of Drying and Oil Uptake, Lebensm. Wiss. Technol. 28, 395-403.
166. Pinthus, E. J, Weinberg, P., Saguy, I.S. 1992, Gel-Strength in Restructured Potato Products Affects Oil Uptake During Deep-Fat Frying, J. Food Sci. 57, 1359-1360.
167. Pinthus, E. J., Weinberg, P., Saguy, I.S. 1995, Oil Uptake in Deep-Fat Frying as Affected by Porosity, Journal of Food Sci. 60, 767-769.
168. Pinthus, E. J., Weinberg, P., Saguy, I.S. 1993, Criterion for Oil Uptake During Deep-Fat Frying, J. Food Sci. 58, 204- 205.
169. Balasubramaniam, V. M., Chinnan, M.S., Mallikarjunan, P., Phillips, R. D. 1997, The Effect of Edible Film on Oil Uptake and Moisture Retention of a Deep-Fat Fried Poultry Product, J. Food Process Eng. 20, 17-29.
170. Williams, R., Mittal, G. S. 1999, Low-Fat Fried Foods with Edible Coatings: Modelling and Simulation, J. Food Sci. 64, 317-322.
171. Malikarjunan, P., Chinnan, N.S., Balasubramaniam, V. M., Phillips, R. D. 1997, Edible Coatings for Deep-Fat Frying of Starchy Products, Lebensm. Wiss. Technol. 30, 709-714.
172. Saguy, I. S., Ufheil, G., Livings, S. 1998, Oil Uptake in Deep-Fat Frying: Review, Oleag. Corps Gras Lipids 5, 30- 35.
173. Reeve, R. M., Neel, E.M. 1960, Microscopy Structure of Potato Chips, Am. Potato J. 37, 45-57.
174. Costa, R. M., Oliveira, F. A. R., Boutcheva, G. 2000, Structural Changes and Shrinkage of Potato During Frying, Int. J. Food Sci. Technol. 36, 11-24.
175. McDonough, C., Gomez, M.H., Lee, J. K., Waniska, R. D., Rooney, L.W. 1993, Environmental Scanning Electron Microscopy Evaluation of Tortilla Chip Microstructure During Deep-Fat Frying, J. Food Sci. 58, 199-203.
176. van Marle, J.T., Clerkx, A. C. M., Boekstein, A. 1992, Cryo-Scanning Electron Microscopy Investigation of the Texture of Cooked Potatoes, Am. Potato J. 11, 209-216.
177. Aguilera, J. M., Gloria, H. 1997, Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry, J. Agric. Food Chem. 45, 781- 785.
178. Pedreschi, F., Aguilera, J. M., Brown, C. 2000, Characterization of Food Surfaces Using Scale-Sensitive Fractal Analysis, J. Food Process Eng. 23, 127- 143.
179. Rubnov, M., Saguy, I.S. 1997, Fractal Analysis and Crust Water Diffusivity of a Restructured Potato Product During Deep-Fat Frying, J. Food Sci. 62, 135- 137, 154.