An Improved, Easily Implementable, Porous Media Based Model for Deep-Fat Frying

Halder, Amit; Dhall, Ashish; Datta, Ashim K.

doi:10.1205/fbp07033

Cited by 136 publications

(47 citation statements)

References 36 publications

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“…Due to its unique characteristics, it has been the first food processing technique based on the exploitation of three dimensional food microstructure. So, one of the most important future challenge will be the precise characterization of the three dimensional architecture of foods, its changes during food processing and its relation with safety and quality (Datta, 2007a;Datta, 2007b;Halder et al, 2007). The term -Food matrix engineering (FME)‖ has been used to define a branch of food engineering that applies the knowledge about food matrix composition, structure and properties with the aim to promote and control adequate changes that improve some sensorial /functional properties in the food products as well as their stability (Fito et al, 2003).…”

Section: Future Gapsmentioning

confidence: 99%

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Tiwari¹,

Thakur²

2016

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oVacuum impregnation (VI) is a non-thermal, non-destructive treatment that aims to modify the composition of food material by partially removing water and impregnating it with physiologically active compounds without affecting the material's structural integrity. Vacuum impregnation can be used to accelerate the Industrial process. It has various advantages like fast process, energy economical and easily performed at room temperature. VI basically fills large volume of intercellular spaces in tissues of fruits and vegetable and modifies the physico-chemical and the organoleptic properties of the same. Furthermore, providing enough information on the various advantages of these techniques is yet to be explored and is underutilized. Present review explores the importance and technique of VI with the future gaps so that the same technology can be further exploited commercially.

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Section: Future Gapsmentioning

confidence: 99%

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Tiwari¹,

Thakur²

2016

Int. J. Curr. Res. Biosci. Plant Biol.

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“…So, one of the most important future challenge will be the precise characterization of the three dimensional architecture of foods, its changes during food processing and its relation with safety and quality. However, some pioneering researchers have focused their attention on this research field and the first results are reported in literature (Datta, 2007a;Datta, 2007b;Halder et al, 2007). For instance, the term "food matrix engineering (FME)" has been used to define a branch of food engineering that applies the knowledge about food matrix composition, structure and properties with the aim to promote and control adequate changes that improve some sensorial and/or functional properties in the food products as well as their stability .…”

Section: Introductionmentioning

confidence: 99%

The Application of Vacuum Impregnation Techniques in Food Industry

Derossi¹,

Pilli²,

Severini³

2012

Scientific, Health and Social Aspects of the Food Industry

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“…But for the purpose of modeling drying processes, effective diffusivities should be based on the properties of cellular structures in addition to the moisture content of the tissue. 3,4 In more complex models of frying and drying processes, [5][6][7] where various transport modes of different phases of water are considered, the availability of transport properties is limited, thus reducing the usefulness of such models. It therefore becomes critical to understand how transport properties relate to the structure of materials and how they change as materials transform during the process.…”

Section: Introductionmentioning

confidence: 99%

Water transport in cellular tissues during thermal processing

2010

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in Wiley Online Library (wileyonlinelibrary.com).Accurate modeling of water transport in food materials requires knowledge of how transport properties depend on the material structure. Water transport in a cellular tissue depends on its pathway (intracellular versus extracellular), which in turn depends on temperature. Using a combination of permeability measurement, pore-size distribution analysis and bioimpedance analysis, it is shown that water in a cellular tissue (e.g., potatoes) is mostly intracellular at lower temperatures at which cell membranes are intact. During drying at high-temperatures, cell membranes in potatoes are damaged, and the moisture transport pathway is primarily extracellular (through intercellular spaces and the lacunae created by the killed cells), with a much lower resistance to water transport. The difference in moisture diffusivity in potatoes for the two pathways has been estimated to be three orders of magnitude. Therefore, transport properties measured or predicted at low temperatures cannot be used for high temperatures because they correspond to different moisture migration pathways.

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An Improved, Easily Implementable, Porous Media Based Model for Deep-Fat Frying

Cited by 136 publications

References 36 publications

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

The Application of Vacuum Impregnation Techniques in Food Industry

Water transport in cellular tissues during thermal processing

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