Mass, thermal and quality aspects of deep-fat frying of pork meat

Sosa‐Morales, María Elena; Orzuna-Espíritu, Ronald; Vélez‐Ruiz, Jorge Fernando

doi:10.1016/j.jfoodeng.2005.07.033

Cited by 70 publications

(56 citation statements)

References 17 publications

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“…El valor difusional mas bajo (1.75 x 10 -9 m 2 /s) correspondió a la muestra secada a 48°C-6 m/s y freída a 140 °C; mientras que un valor alto (4.40 x 10 -9 m 2 /s) se obtuvo con las muestras secadas a dos condiciones: 48°C-4 m/s y freída a 160 °C por un lado, y 48°C-6 m/s y freída a 180 °C, por otro. Estos valores son similares a los reportados por Sosa et al (2005) /s). Aunque los valores son comparables, las diferencias en magnitud se deben al tipo de alimento, humedad presente, aceite empleado, características estructurales y área de transferencia del alimento, así como a las condiciones de operación del proceso utilizadas en cada experimento.…”

Section: Proceso De Freídounclassified

“…La demanda por los productos fritos sigue aumentando en México y Estados Unidos, con un crecimiento anual continuo en el volumen de ventas, su producción ha aumentado continuamente en México durante los años 2005-2008(INEGI, 2009). Las botanas de maíz fritas son un producto muy popular en México y Estados Unidos, entre otros países; con un record de ventas únicamente superado por las papas fritas (Kawas y Moreira, 2001).…”

Section: Introductionunclassified

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Estudio del Efecto Combinado del Secado y Freido en las Propiedades de Tortillas Tostadas

Morales-Perez¹,

Vélez‐Ruiz²

2011

Inf. tecnol.

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ResumenSe estudió el efecto del secado con aire previo al freído, en la disminución de grasa y en otras propiedades de tortillas tostadas. En el secado, se manejaron tres temperaturas (35, 48 y 68 °C) y tres velocidades de aire (2, 4 y 6 m/s), obteniendo una humedad en la tortilla de 6 a 12%. En el proceso de freído, se analizaron tres temperaturas de aceite (140, 160 y 180 °C) y cuatro tiempos de proceso (30, 60, 90 y 120 s), partiendo de tortilla con 10% de humedad. Se determinó que una pérdida acelerada de humedad durante el secado resultó en una pérdida lenta de humedad en el freído y viceversa, y que el secado tuvo un efecto significativo sobre el freído. Las tostadas tuvieron un contenido de grasa más bajo que los productos comerciales, y atributos sensoriales semejantes. Se realizó una optimización del proceso mediante un programa computacional, basado en el modelo Box-Behnken y los resultados se compararon con datos experimentales. Palabras clave: tortillas tostadas, secado, freído, combinación de procesos Study of the Combined Effect of Drying and Frying on Toasted Tortillas Properties AbstractA study of the combination of air drying and immersion frying, and their effect on decreasing fat content and other properties of toasted tortillas was done. Drying with hot air (35, 48 and 68 °C) at 2, 4 and 6 m/s was utilized to dry the tortillas, in which the final moisture content was in a range of 6-12%. Frying was conducted with initial moisture of 10% in the tortillas, at 140, 160 and 180 °C and process times of 30, 60, 90 and 120 s to get the toasted tortillas. Faster moisture loss during drying determined lower evaporation rates through the frying and vice versa. There was a significant effect of the drying conditions on the fried product. The toasted product had fat content lower than commercial products and similar quality attributes. Optimization of the process was carried out using a computer program and the Box-Behnken approach. Model results were compared with experimental data.

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Section: Proceso De Freídounclassified

Section: Introductionunclassified

Estudio del Efecto Combinado del Secado y Freido en las Propiedades de Tortillas Tostadas

Morales-Perez¹,

Vélez‐Ruiz²

2011

Inf. tecnol.

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Section: Introductionmentioning

confidence: 99%

“…Deep-frying involves simultaneous heat and mass transfer processes (Sosa-Morales et al 2006). These processes result in extensive changes in product appearance and physical properties, changes which are dependent on the time-temperature and the size of meat chunks (Sosa-Morales et al 2006;Ziaiifar et al 2008). During frying, protein are denatured, water vaporized and a crust formed on the product surface; hence, deep-fried snacks have characteristic flavour, texture, cooking effect and satiety as reported by Colmenero et al (2003) and Acebron and Dopico (2000).…”

Section: Introductionmentioning

confidence: 99%

Standardization of cut size and pre-drying time of beef to mainstream pastoral processing in Kenya’s meat industry

2017

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Deep-fried and sun-dried meat products represent a large part of the traditional meat products from pastoral regions of sub-Saharan Africa. However, unlike the sun-dried products, deep-fried products are not properly mainstreamed into the meat industry due to lack of product standardization, especially in terms of the size of cut and product quality. This study was designed to standardize the cut and pre-drying time with a view to improving the product quality at processing. Three sets of beef chunks from the silverside portion of a mature Borana bull was cut into sizes 10, 15 and 20 mm. Each set was then pre-dried in a thermostatically controlled air oven at 40°C each for 0, 60 and 120 min then deep-fried in palm oil at 170°C for 10 min. The products were subjected to chemical analysis based on AOAC methods and sensory analysis based on a seven-point hedonic rating scale. Results show that the products had moisture contents between 14.1% and 19.4%, protein between 52.1% and 66.5%, lipids between 10.8% and 15.4% and energy between 329.7 and 404.2 kcal/100 g. Peroxide values were within acceptable limits and ranged between 0.5 and 3.7 mEq/kg. Sensory evaluation showed that the 20-mm cuts without predrying had significantly the highest scores of colour, appearance, oiliness and size acceptability (P ≤ 0.05). On the other hand, the 15-mm cuts pre-dried for 120 min had significantly the highest protein and energy contents and significantly the lowest moisture, fat and peroxide values. The study concludes that in terms of nutritional quality, the 15-mm cut, pre-dried for 120 min, would be most suited for commercialization while, if the decision was to be based on sensory attributes, the 20-mm chunks that have not been pre-dried would be the best.

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“…A pesar de esto, sus investigaciones en ingeniería son limitadas, y los snacks como las patatas fritas, son los productos más estudiados, siendo la información acerca de los fenómenos de transporte en los productos de carne frita escasa (Sosa-Morales et al, 2006). El freido se utiliza ampliamente en los sectores domésticos e industriales debido a su capacidad para crear características sensoriales únicas en los alimentos (Ahmad et al, 2013;Aladedunye y Przybylski, 2013).…”

Section: Introductionunclassified

Coeficientes Convectivos de Transferencia de Calor durante el Freído de Láminas de Tilapia (Oreochromis niloticus)

2013

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ResumenSe determinaron los coeficientes convectivos de transferencia de calor durante el freído por inmersión de láminas de tilapia Oreochromis niloticus en aceite de palma a diferentes temperaturas. Se cortaron filetes de tilapia en forma de placa y sumergieron en aceite a 130, 150, y 170 °C en una freidora eléctrica de acero inoxidable de seis litros. Las propiedades termofísicas se midieron en función de la temperatura y composición del alimento, usando el programa computacional DEPROTER. Los coeficientes convectivos fueron determinados a partir de gráficas de relaciones adimensionales tiempo -vs-temperatura, y estos disminuyeron al aumentar la temperatura del aceite, presentando valores de 46.76, 34.61 y 32.66 W/m 2 K a 130, 150 y 170 °C respectivamente. Se observa que a mayor temperatura del medio de fritura, mayor es la tasa de pérdida de agua desde el producto, y menor su energía interna, y por tanto menor es el coeficiente convectivo de transferencia de calor. Palabras clave: coeficiente convectivo, transferencia de calor, freído por inmersión, tilapia, propiedades termofísicas Determination of Convective Coefficients of Heat Transfer During Frying of Sheet Tilapia (Oreochromis niloticus) AbstractThe convective heat transfer coefficients during deep-fat frying of Oreochromis niloticus fillets in palm oil at different temperatures were determined. Tilapia fillets were plate-shaped cut and dipped in oil at 130, 150, and 170 °C in an electric fryer six liter stainless steel. Thermophysical properties were measured as a function of temperature and composition of the food, using the computer program DEPROTER. The convective coefficients were determined from plots of time -vs-dimensionless temperature relationships, and these decreased with increasing oil temperature, with values of 46.76, 34.61 and 32.66 W/m 2 K at 130, 150 and 170 °C respectively. It was observed that the higher is the temperature of the frying medium, the greater is the rate of water loss from the product, and lower is the internal energy, and therefore lower is the convective heat transfer coefficient.

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Mass, thermal and quality aspects of deep-fat frying of pork meat

Cited by 70 publications

References 17 publications

Estudio del Efecto Combinado del Secado y Freido en las Propiedades de Tortillas Tostadas

Estudio del Efecto Combinado del Secado y Freido en las Propiedades de Tortillas Tostadas

Standardization of cut size and pre-drying time of beef to mainstream pastoral processing in Kenya’s meat industry

Coeficientes Convectivos de Transferencia de Calor durante el Freído de Láminas de Tilapia (Oreochromis niloticus)

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