Characterization of the frying process of fresh and blanched potato strips using response surface methodology

Álvarez, Marı́a Dolores; Morillo, Medina; Canet, Wenceslao

doi:10.1007/s002170000161

Cited by 54 publications

(35 citation statements)

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“…In the case of pre-treated potato frying, Moyano and Pedreschi [29], for all cases and for both models studied, the specific rate K and K 1 increased with the frying temperature, whereas the oil content of Oeq and O 1 eq decreased with temperature. According to the results reported by Alvarez et al, [30], found that during scalding and using high temperatures and short times (e.g., 97 °C, 2 min) before frying potato strips, resulted in a higher oil content than in fresh strips, which is undesirable for the acceptance of the product by the consumer. Debnath et al [29] stated that, generally, the O eq values increased considerably as the frying temperature decreased for the three pre-treatments studied.…”

Section: B Kinetic Parameters Of Oil-uptakementioning

confidence: 97%

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Correa¹,

Gallo-García²,

González-Morelo³

2017

IJET

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Abstract-The objective of this research was to determinate the moisture and oil thermal diffusivity coefficients in the breadfruit vacuum frying in control, blanched and coated samples. Mass transfer coefficients were determined from the graphs of dimensional temperature and moisture content ratios vs. time, and the specific oil absorption rate was calculated using a first-order kinetic model.It was observed that the diffusion coefficient increased with increasing temperatures for all treatments.For coated samples, the specific oil absorption rate increased with temperature. In this study, it was reported that the treatment that reported the greatest diffusion E a was pectin-coated.

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Section: B Kinetic Parameters Of Oil-uptakementioning

confidence: 97%

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Correa¹,

Gallo-García²,

González-Morelo³

2017

IJET

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“…Blanching temperature is the crucial factor for acrylamide mitigation and blanching at high temperature for a short time has higher efficiency than lower temperature blanching. But blanching at higher temperature (97 °C) may bring about unacceptable sensory properties, such as higher oil levels and inferior textural characteristics, compared with unblanched products during frying process (Alvarez et al 2000).…”

Section: Application Of T Zilligii L-asparaginase In French Friesmentioning

confidence: 99%

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

et al. 2015

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Bacterial L-asparaginase catalyzes the hydrolysis of L-asparagine to L-aspartic acid. It is normally used as an antineoplastic drug applied in lymphoblastic leukemia chemotherapy and as a food processing aid in baked or fried food industry to inhibit the formation of acrylamide. The present study demonstrates cloning, expression, and characterization of a thermostable L-asparaginase from Thermococcus zilligii AN1 TziAN1_1 and also evaluates the potential for enzymatic acrylamide mitigation in French fries using this enzyme. The recombinant L-asparaginase was purified to homogeneity by nickel-affinity chromatography. The purified enzyme displayed the maximum activity at pH 8.5 and 90 °C, and the optimum temperature was the highest ever reported. The K m, k cat, and k cat/K m values toward L-asparagine were measured to be 6.08 mM, 3267 s(-1), and 537.3 mM(-1) s(-1), respectively. The enzyme retained 70 % of its original activity after 2 h of incubation at 85 °C. When potato samples were treated with 10 U/mL of L-asparaginase at 80 °C for only 4 min, the acrylamide content in final French fries was reduced by 80.5 % compared with the untreated control. Results of this study revealed that the enzyme was highly active at elevated temperatures, reflecting the potential of the T. zilligii L-asparaginase in the food processing industry.

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“…Analysis of variance confirmed that there was a significant (P<0.01) effect of temperature and time, independently, and their interaction on the frying process. Alvarez et al (2000) reported the effect of frying time more significant than frying temperature on the quality attributes of potato; however, Pinthus et al (1995) found frying temperature and duration as significant factors due to their importance in oil uptake during deep-fat frying. Therefore, it could be drawn that the relative importance of frying time and duration could be comparable or different depending on the nature of product and frying conditions.…”

Section: Chewiness Kineticsmentioning

confidence: 91%

Effect of Freezing on Textural Kinetics in Snacks During Frying

Maity

Raju

Bawa

2009

Food Bioprocess Technol

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Kinetics of texture development during frying of snacks subjected to different initial conditions such as frozen, frozen-thawed, and unfrozen was investigated. The temperature dependency of the changes in the form of reaction constants was explained by Arrhenius equation. The increase in hardness and decrease in cohesiveness followed first-order reaction kinetics (R 2 =0.94-0.99) in all the samples. Frozen samples showed induction (phase I) and development/degradation (phase II) periods for textural parameters during frying. The activation energies for hardness were 33.81, 25.63, 19.09, and 20.13 kJ/mole for frozen (phase I and II), frozen-thawed, and unfrozen samples, respectively with the R 2 =0.96-0.99. Frozen samples showed high activation energies for textural parameters during frying as compared to the frozen-thawed and unfrozen samples. The increase in chewiness was found to follow the kinetics of zero-order reaction for all the samples. Temperature and time were found to have a significant effect (P<0.01) on the changes in textural profile during frying. NomenclatureEa activation energy k rate constant (min −1 ) k a Arrhenius equation constant n order of the reaction Q measured TPA textural parameter (hardness, chewiness, cohesiveness) at frying time t Q o measured TPA textural parameter at zero time R universal gas constant (8.314 kJ/mol) T frying temperature (K) t frying time (min) TPA texture profile analysis

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Characterization of the frying process of fresh and blanched potato strips using response surface methodology

Cited by 54 publications

References 0 publications

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Determination of the Moisture and Oil Thermal Diffusivity Coefficients in Breadfruit (Artocarpus altilis) During Vacuum Frying

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

Effect of Freezing on Textural Kinetics in Snacks During Frying

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