A pore inactivation model for describing oil uptake of French fries during pre-frying

Koerten, K.N. van; Schutyser, M.A.I.; Somsen, Derk; Boom, R.M.

doi:10.1016/j.jfoodeng.2014.09.010

Cited by 33 publications

(16 citation statements)

References 22 publications

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“…However, most of the heat transfer will take place in the boiling phase during which water is evaporating and at that moment the heat transfer coefficient is dominated by the local turbulence close to the surface of the fry, induced by vapour bubble formation (Costa et al 1999;Farkas and Hubbard 2000). Similar values for the moisture content are found in literature studies in the absence of forced convective oil flow (Krokida et al 2000(Krokida et al , 2001Van Koerten et al 2015). Fig.…”

Section: Quality Distributionsupporting

confidence: 71%

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Koerten

Schutyser

Somsen³

et al. 2015

J Food Sci Technol

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Conventional industrial frying systems are not optimised towards homogeneous product quality, which is partly related to poor oil distribution across the packed bed of fries. In this study we investigate an alternative frying system with an oil cross-flow from bottom to top through a packed bed of fries. Fluidization of rectangular fries during frying was characterised with a modified Ergun equation. Mixing was visualized by using two coloured layers of fries and quantified in terms of mixing entropy. Smaller fries mixed quickly during frying, while longer fries exhibited much less mixing, which was attributed to the higher minimum fluidization velocity and slower dehydration for longer fries. The cross-flow velocity was found an important parameter for the homogeneity of the moisture content of fries. Increased oil velocities positively affected moisture distribution due to a higher oil refresh rate. However, inducing fluidization caused the moisture distribution to become unpredictable due to bed instabilities.

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Section: Quality Distributionsupporting

confidence: 71%

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Koerten

Schutyser

Somsen³

et al. 2015

J Food Sci Technol

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“…The aim of this test was to determine the textural properties of food. During the test, samples were compressed twice continuously using a texture analyzer to mimic the behavior of samples when chewed . When Amada et al .…”

Section: Resultsmentioning

confidence: 99%

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

et al. 2019

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BACKGROUND To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using four methods: the conventional enzymatic process, a microwave‐intensified enzymatic process, the conventional alkaline hydrolysis process, and a microwave‐intensified alkaline hydrolysis process. RESULTS The efficiency of protein extraction was significantly enhanced by microwave intensification. The oil‐holding capacities of FPH produced by these four processes were all lower than that of raw fish protein. The water‐holding capacities of FPH produced by these four processes were all higher than that of raw fish protein. The FPH from the four processes and raw fish protein were used in the preparation of deep‐fried kamaboko. The fat content of deep‐fried kamaboko was drastically reduced from approximately 160 g kg−1 to about 50 g kg−1 by replacing 20 g kg−1 fish mince with FPH, regardless of the process. Texture profile analysis (TPA) of deep‐fried kamaboko found no significant difference in hardness and brittleness among all the deep‐fried kamaboko samples. The similar interior protein cross‐linking micro‐structure of all these samples further explained the TPA finding. CONCLUSION With the involvement of FPH in the formulation, the fat content of deep‐fried kamaboko can be significantly reduced from approximately 160 to 50 g kg−1, without a change in its texture. © 2018 Society of Chemical Industry

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“…However, because the evaporation rate during frying decreases this leads to a lower vapour pressure (Vitrac, Trystram, & Raoult-Wack, 2000) and therefore not all pores will still release vapour, i.e. pores become inactive, allowing oil uptake (van Koerten, Schutyser, Somsen, & Boom, 2015). Earlier more empirical studies showed that oil uptake is strongly correlated to final crust porosity (Pinthus, Weinberg, & Saguy, 1995;Ziaiifar, Courtois, & Trystram, 2010), but a description of the mechanism of oil uptake through the crust was not provided.…”

Section: Introductionmentioning

confidence: 99%

Crust morphology and crispness development during deep-fat frying of potato

Koerten

Schutyser

Somsen³

et al. 2015

Food Research International

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A pore inactivation model for describing oil uptake of French fries during pre-frying

Cited by 33 publications

References 22 publications

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

Crust morphology and crispness development during deep-fat frying of potato

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