Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying

M. Rubnov, I. S. Saguy*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

64 Scopus citations

Abstract

The effect of added fructose (0-10% w/w) on restructured potato product surface characteristics, mechanical properties, moisture loss, oil uptake and color changes during deep-fat frying was investigated. The apparent fractal dimension derived from the silhouettes of the sample contour was related to surface ruggedness, and displayed a marked linear effect of the added fructose on reducing its value from 1.27 to 1.08. The apparent fractal dimension correlated linearly with oil uptake and U(R), suggesting a practical criterion for predicting oil uptake during deep-fat frying. Added fructose reduced water diffusivity coefficients of pre-fried specimens from 2.00 x 10-9 to 1.26 x 10-9 m2/(s). Porosity ranged from 0.79 to 0.82.

Original languageEnglish
Pages (from-to)135-137
Number of pages3
JournalJournal of Food Science
Volume62
Issue number1
DOIs
StatePublished - 1997
Externally publishedYes

Keywords

  • Crustiness
  • Diffusivity
  • Fractal analysis
  • Oil uptake
  • Potato

Fingerprint

Dive into the research topics of 'Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying'. Together they form a unique fingerprint.

Cite this