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

M. Rubnov; I. S. Saguy

doi:10.1111/j.1365-2621.1997.tb04384.x

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 journal › Article › peer-review

65 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 language	English
Pages (from-to)	135-137
Number of pages	3
Journal	Journal of Food Science
Volume	62
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1997.tb04384.x
State	Published - 1997
Externally published	Yes

Keywords

Crustiness
Diffusivity
Fractal analysis
Oil uptake
Potato

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10.1111/j.1365-2621.1997.tb04384.x

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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.",

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AU - Saguy, I. S.

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AB - 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.

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KW - Diffusivity

KW - Fractal analysis

KW - Oil uptake

KW - Potato

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

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Keywords

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