Effective water diffusivity in deep-fat fried restructured potato product

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

doi:10.1046/j.1365-2621.1997.00399.x

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

Institute of Biochemistry, Food Science and Nutrition

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	235-240
Number of pages	6
Journal	International Journal of Food Science and Technology
Volume	32
Issue number	3
DOIs	https://doi.org/10.1046/j.1365-2621.1997.00399.x
State	Published - Jun 1997

Keywords

Alginate gel
Crust
Deformability
Diffusion
Frying

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title = "Effective water diffusivity in deep-fat fried restructured potato product",

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.",

keywords = "Alginate gel, Crust, Deformability, Diffusion, Frying",

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T1 - Effective water diffusivity in deep-fat fried restructured potato product

AU - Pinthus, Eli J.

AU - Singh, R. Paul

AU - Rubnov, Moshe

AU - Saguy, I. Sam

PY - 1997/6

Y1 - 1997/6

N2 - 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.

AB - 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.

KW - Alginate gel

KW - Crust

KW - Deformability

KW - Diffusion

KW - Frying

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JO - International Journal of Food Science and Technology

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ER -

Effective water diffusivity in deep-fat fried restructured potato product

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