Assessment of microwave pre‐treatment on kinetic modeling of moisture loss and oil uptake and acrylamide constitution during deep frying of carrot slices

2021 ◽  
Author(s):  
Masoomeh Ayatollahzadeh Shirazi ◽  
Sara Movahhed ◽  
Alireza Shahab Lavasani ◽  
Hossein Ahmadi Chenarbon ◽  
Peyman Rajaei
Keyword(s):  
Kinetic Modeling ◽  
Moisture Loss ◽  
Deep Frying ◽  
Oil Uptake ◽  
Pre Treatment

scholarly journals Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3029
Author(s):  
Hong-Ting Victor Lin ◽  
Po-Han Hou ◽  
Wen-Chieh Sung
Keyword(s):  
Moisture Loss ◽  
Water Evaporation ◽  
Skin Thickness ◽  
Deep Frying ◽  
Scanning Electron Micrographs ◽  
Breaking Force ◽  
Oil Uptake ◽  
Sensory Score ◽  
Significant Difference ◽  
Different Thickness

We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying, intended as deep-fried snacks. We have found that the oil content, breaking force, and puffing ratio of fried pork skin with different raw skin thickness have no significant difference under similar water content (1.68–1.98 g/100 g wet weight basis, wb) after 3–5 min of deep-frying at 180 °C. Additionally, sensory score results have shown that fried pork skins with 4 mm raw skin thickness had lower flavor, texture, and overall acceptability than those with 2 mm and 3 mm raw skin thickness. Scanning electron micrographs (SEM) have revealed less holes and irregular and crack microstructure in fried pork skins with 4 mm raw skin thickness than in other groups. Different thickness of raw pork skins resulted in different effects in microstructure and influenced water evaporation and oil uptake of fried pork skin. Finally, we have proposed the kinetic equations of water loss and oil uptake of fried pork skins. Fried pork skin from raw skin thicker than 4 mm need frying at temperature higher than 180 °C to improve their puffing ratio and sensory acceptability.

Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment

LWT ◽  
2021 ◽  
pp. 112274
Author(s):  
Jiayue Gao ◽  
Ya Su ◽  
Chennuo Zhu ◽  
Jianlin Li ◽  
Tiesong Zheng ◽  
...  
Keyword(s):  
Oil Uptake ◽  
Apple Slices ◽  
Pre Treatment

scholarly journals Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat

2016 ◽  
Vol 06 (04) ◽  
pp. 324-334 ◽  
Author(s):  
Lamin S. Kassama ◽  
Michael Ngadi
Keyword(s):  
Moisture Loss ◽  
Chicken Breast ◽  
Deep Fat Frying ◽  
Oil Uptake ◽  
Breast Meat ◽  
Chicken Breast Meat

Moisture loss and oil uptake during deep fat frying of “Kroštula” dough

2004 ◽  
Vol 220 (1) ◽  
pp. 90-95 ◽  
Author(s):  
Sandra Budžaki ◽  
Bernarda Šeruga
Keyword(s):  
Moisture Loss ◽  
Deep Fat Frying ◽  
Oil Uptake

Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips

2021 ◽  
Vol 39 ◽  
pp. 100825
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Bimal Chitrakar ◽  
Weiming Zhang
Keyword(s):  
Osmotic Dehydration ◽  
Potato Chips ◽  
Oil Uptake ◽  
Microwave Assisted ◽  
Pre Treatment

Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips

2020 ◽  
Vol 55 (4) ◽  
pp. 1661-1670 ◽  
Author(s):  
Jane Cantre Lumanlan ◽  
Warnakulasuriya Mary Ann Dipika Bin Fernando ◽  
Vijay Jayasena
Keyword(s):  
Fat Content ◽  
Deep Frying ◽  
Oil Uptake
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