Initial Interfacial Tension and Oil Uptake by Deep‐fat Fried Foods

Pinthus, Eli J.; Saguy, I. Sam

doi:10.1111/j.1365-2621.1994.tb08132.x

Cited by 103 publications

(80 citation statements)

References 9 publications

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“…Lower interfacial tension results in higher absorption of frying oil by the coating due to the lower resistance towards absorption. A similar observation was reported by Pinthus and Saguy [12] ; they observed that potato products absorbed higher frying oil after being immersed in surfactant prior to frying. Immersion of the potato products in surfactant reduced the interfacial tension between the frying oil and the potato products.…”

Section: Moisture Contentsupporting

confidence: 72%

“…[11] The surface tension of liquids can be lowered using surfactants, as has been described by other researchers. [12,13] The objective of this research was to determine the effects of surfactant levels and batter mix ratios on the properties of battered, breaded, fried chicken breasts. To characterize the batter, we determined both the surface tension and viscosity.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Surfactant and Batter Mix Ratio on the Properties of Coated Poultry Product

Maskat

Kerr

2004

International Journal of Food Properties

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Chicken breasts were battered and breaded using batter solutions of different surfactant (Tween 80) levels (0, 2.5, and 75 ppm) and batter mix to solvent ratios (1:1.5, 1:2.2, and 1:3). The battered and breaded chicken breasts were fried at an initial temperature of 160 C for 240 s. The fried products were then analyzed for yield parameters (coating pickup, cooking loss, and cooked yield), moisture content, fat content, and coating adhesion. Contact angle of the batter solution with raw chicken meat was also determined, and was found to significantly ( p < 0.05) decrease with increasing levels of surfactant as well as decreasing batter mix ratios. The level of surfactant did not have a significant effect on yield parameters or moisture content of the coated product; however, surfactant level did have a significant effect ( p < 0.05) on fat content and coating adhesion. The high fat content of coatings with higher surfactant levels was attributed to the lower interfacial tension between the frying oil and coating. Higher fat content in the coating was suggested to be the cause of higher coating loss during shaking in the coated products. The batter mix ratio was found to have significant ( p < 0.05) effects on all parameters, with the exception of the moisture content of the middle region and cooking loss.

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Section: Moisture Contentsupporting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Effect of Surfactant and Batter Mix Ratio on the Properties of Coated Poultry Product

Maskat

Kerr

2004

International Journal of Food Properties

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“…Forced imbibition involves a combination of capillary phenomena and an externally enforced flow rate or pressure difference. Printing processes Ink penetration in paper [285]; Coating of paper [266,280]; Absorbing materials [301] Food industry Cooking [265]; Wine filtering [333] Biological sciences Fluid transport in plants or imbibition of water into seeds (see Section IV C); Water penetration into soils [33]; Medical applications [204] Surface chemistry Contact angle measurements [58,59,171,215]; Droplets on surfaces [62] Composite materials Invasion of voids by a resin or a metal in filer or metal-metal composites. [8,9,80,92,230,231,232] Textiles Behaviour of garments in the presence of liquids [57,133,134,152,272] Construction Water penetration into concrete or cement pastes [50,195] Although empirical relations for the flow of liquids through a porous medium existed for a long time, an effort, in part inspired by statistical mechanics, to quantitatively understand and predict the flow led to the study of pattern formation or the geometry of the regions occupied by the invading/receding fluids.…”

Section: Introductionmentioning

confidence: 99%

Imbibition in disordered media

Alava

Dubé

Rost

2004

Advances in Physics

289

333

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The physics of liquids in porous media gives rise to many interesting phenomena, including imbibition where a viscous fluid displaces a less viscous one. Here we discuss the theoretical and experimental progress made in recent years in this field. The emphasis is on an interfacial description, akin to the focus of a statistical physics approach. Coarse-grained equations of motion have been recently presented in the literature. These contain terms that take into account the pertinent features of imbibition: non-locality and the quenched noise that arises from the random environment, fluctuations of the fluid flow and capillary forces. The theoretical progress has highlighted the presence of intrinsic length-scales that invalidate scale invariance often assumed to be present in kinetic roughening processes such as that of a two-phase boundary in liquid penetration. Another important fact is that the macroscopic fluid flow, the kinetic roughening properties, and the effective noise in the problem are all coupled. Many possible deviations from simple scaling behaviour exist, and we outline the experimental evidence. Finally, prospects for further work, both theoretical and experimental, are discussed.

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“…A wide spectrum of factors have been reported to affect oil absorption in fried foods. These include oil quality and composition, frying temperature and time, product composition, moisture content, shape, porosity, pre-frying treatment, surface treatments, initial interfacial tension, and crust size Pinthus & Saguy, 1994;Pravisani & Calvelo, 1986;Blumenthal, 1991). Rock-Dudley (1993) noted that as initial moisture content decreased, the final oil content increased in tortilla chips.…”

Section: Introductionmentioning

confidence: 99%