APPLICATION OF SUPERHEATED STEAM DRYING AS A PRE-FRYING TREATMENT TO REDUCE OIL UPTAKE OF POTATO SLICES

摘要：

　　Atmospheric-pressure superheated steam drying (SSD) at 130,150,and 180 °C was applied as a pre-frying treatment to reduce oil uptake of fried potato slices.The drying kinetics,level of starch gelatinization and microstructure of the dried potato slices as well as the fat absorption of the subsequently fried potatoes were analyzed.Higher steam temperatures,velocities,and hence higher drying rates in combination with the lower levels of steam condensation,led to the lower levels of starch gelatinization on the surface and center of the potato slices.SSD samples absorbed less oil during frying than the untreated samples.Lower oil uptake was due to the lower moisture content before frying (hence shorter frying time) and denser surface structure of the potato slices.

关键词： Superheated steam pre-frying treatment Potato Starch gelatinization Oil uptake Surface structure

作者: M.Zielinska S.Devahastin W.Blaszczak

作者单位: Department of Systems Engineering University of Warmia and Mazury in Olsztyn,Olsztyn,Poland ul.Hewel Department of Food Engineering,Faculty of Engineering King Mongkuts University of Technology Thonbu Division of Food Science,Institute of Animal Reproduction and Food Research Polish Academy of Scienc

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-8

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）