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 language | English |
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Pages (from-to) | 235-240 |
Number of pages | 6 |
Journal | International Journal of Food Science and Technology |
Volume | 32 |
Issue number | 3 |
DOIs | |
State | Published - Jun 1997 |
Keywords
- Alginate gel
- Crust
- Deformability
- Diffusion
- Frying