Journal
JOURNAL OF FOOD ENGINEERING
Volume 49, Issue 4, Pages 347-354Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0260-8774(00)00233-8
Keywords
air drying; oil content; moisture content; color; structural properties
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The effect of duration of pre-drying on structural properties (apparent density, true density, specific volume and internal porosity) and color parameters (lightness, a, b) of fried potatoes was also investigated. The results showed that pre-drying pretreatment had a significant effect on oil uptake and moisture loss, as well as structural properties and color parameters of french fries. Air drying decreased the oil and moisture contents of french fries, while the porosity increased. A negative effect on color development with drying time was also observed. A relationship between frying kinetics and drying time before frying of french fries has been developed. (C) 2001 Published by Elsevier Science Ltd.
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