Kinetics of crust color changes during deep-fat frying of impregnated french fries

Moyano, Pedro; Rı́oseco, Vanessa K; González, Paola A

doi:10.1016/s0260-8774(01)00211-4

Cited by 98 publications

(84 citation statements)

References 14 publications

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“…Table 1 summarizes pretreatments carried out previous to vacuum frying. For instance, in atmospheric frying, Bunger et al [15] reported that soaking potato strips in NaCl solutions reduced oil uptake in French fries; Califano and Calvelo [16] reported that blanched step previous to frying in potato chip processing improves the color and texture and reduces, in some cases, the oil by gelatinization of the surface starch, and also Krokida et al [48] and Moyano et al [66] reported that drying of potatoes before frying using microwave, hot-air treatment, and baking resulted in a significant reduction in oil content of the fried products. As it has been mentioned in the introduction, vacuum frying is an alternative to reduce oil content.…”

Section: Pretreatmentsmentioning

confidence: 99%

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

2011

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Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the final oil uptake in the product. The product is heated at low pressure thus decreasing the boiling points of the frying oil and the water in the product. Moreover, the absence of air during vacuum frying may inhibit lipid oxidation and enzymatic browning, and therefore, the color and nutrients of samples can be largely preserved. Many food research projects involving snack food industries therefore attempt to understand oil uptake during the vacuum-frying process in order to control and reduce the fat content of fried products without deteriorating their desirable organoleptic characteristics. This article is an update of the state-of-the-art in vacuum-frying technology, showing the effect of pretreatments and frying conditions on quality characteristics of the products. Facts pertaining to equipment and operation conditions are included. On the other hand, mathematical models to describe oil uptake and water loss are also mentioned. The effect of this treatment on color, texture, and nutritional value of the final products is also discussed.

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Section: Pretreatmentsmentioning

confidence: 99%

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

2011

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“…In addition, time is necessary for completion of these browning reactions. The kinetic rate constant of browning reaction increases with increased temperature (Ibarz et al, 2000) and decreased moisture content (Moyano et al, 2002).…”

Section: Bakingmentioning

confidence: 99%

Effect of Microwave Heating on Flavour Generation and Food Processing

Ibrahim¹,

El‐Ghorab²,

El-Massry³

et al. 2012

The Development and Application of Microwave Heating

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“…Due to the short period of sub-60˚C surface temperature in baking processes, the overall color reaction is assumed to follow the first-order kinetics (Zanoni et al,1995c;Moyano et al, 2002). Its kinetic constant increases with an increased temperature (Ibarz et al, 2000) and a decreased moisture content (Moyano et al, 2002), following Arrhenius equation. In bread baking, crust browning reaction occurs at temperatures greater than 110˚C (Wahlby & Skjoldebrand, 2002).…”

Section: Color and Flavor Developmentmentioning

confidence: 99%

Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology

Therdthai

Zhou

2003

FSTR

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In bread-making, baking process is one of the key steps to produce the final product qualities including texture, color and flavor, as a result of several thermal reactions such as nonenzymatic browning reaction, starch gelatinization, protein denaturalization and so on. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. Mathematical models have been developed to account for the heat and mass transfer phenomena and their consequent impacts on the product qualities. These studies have made the complicated baking process more clearly understood and predictable. As a result, baking process conditions can be optimized. In addition, new baking techniques and oven designs have been proposed in order to improve product qualities with better process economics.

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Kinetics of crust color changes during deep-fat frying of impregnated french fries

Cited by 98 publications

References 14 publications

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

Effect of Microwave Heating on Flavour Generation and Food Processing

Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology

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