Effective water diffusivity in deep-fat fried restructured potato product

Eli J. Pinthus, R. Paul Singh, Moshe Rubnov, I. Sam Saguy*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

Water diffusivity was determined for a restructured potato product undergoing deep-fat frying. Pre-fried product gel-strength, expressed by its deformability modulus, varied from 37 to 127 kPa and markedly affected the effective diffusion coefficients, ranging from 3.31 to 1.58 × 10-9 m2 s-1, respectively. Pre- and post-fried effective water diffusivity decreased with higher deformability modulus. Frying time reduced the effective water diffusivity only when the initial deformability modulus was higher than 52 and 79 kPa for 1 and 5 min, respectively. Oil uptake criterion was found to increase with the effective water diffusivity for frying durations of 1 and 5 min.

Original languageEnglish
Pages (from-to)235-240
Number of pages6
JournalInternational Journal of Food Science and Technology
Volume32
Issue number3
DOIs
StatePublished - Jun 1997

Keywords

  • Alginate gel
  • Crust
  • Deformability
  • Diffusion
  • Frying

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