Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant dif...Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.展开更多
The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were...The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (°C and 190°C, respectively, and the rate (1.35 g/s) at FOT 170°C was significantly (P < 0.05) lower.展开更多
Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripen...Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripening. The plantains used in the study were at the unripe stage through four different ripening stages. The samples were peeled and sliced into 2 mm thickness and blanched in hot water at 70 ℃ for 3 min. The slices were then deep flied in canola oil at 180 ℃. The result showed that ripening stage significantly affected moisture loss and fat absorption profiles of the plantain chips. Fully ripened plantain absorbed up to 34% （db） oil during 4 min frying, much higher than unripe plantain. The oil uptake and moisture loss during frying of the plantain chip samples were modelled using 1st order kinetics. The kinetic parameters including rates of moisture loss and oil uptake varied according to the different stages of ripening. Ripening had a significant effect on the colour lightness （L） of the chips. Similarly, the redness （a）, the yellowness （b） and textural characteristics were significantly affected by ripening stage.展开更多
文摘Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.
文摘The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (°C and 190°C, respectively, and the rate (1.35 g/s) at FOT 170°C was significantly (P < 0.05) lower.
文摘Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripening. The plantains used in the study were at the unripe stage through four different ripening stages. The samples were peeled and sliced into 2 mm thickness and blanched in hot water at 70 ℃ for 3 min. The slices were then deep flied in canola oil at 180 ℃. The result showed that ripening stage significantly affected moisture loss and fat absorption profiles of the plantain chips. Fully ripened plantain absorbed up to 34% （db） oil during 4 min frying, much higher than unripe plantain. The oil uptake and moisture loss during frying of the plantain chip samples were modelled using 1st order kinetics. The kinetic parameters including rates of moisture loss and oil uptake varied according to the different stages of ripening. Ripening had a significant effect on the colour lightness （L） of the chips. Similarly, the redness （a）, the yellowness （b） and textural characteristics were significantly affected by ripening stage.
