薯片在油炸过程中品质变化及其货架期预测

摘要

In order to explore quality changes of potato chips during frying process, physical parameters and microstructure of potato chips fried for different periods of time as well as their shelf life were investigated in this study. The results showed that prolonged frying time could result in reduced water content, increased oil content, and improved fragility of potato chips. Meanwhile, protrusions and pores were gradually formed on the surface of potato chips during frying process due to gelatini zation of starch granules. The pores appeared on the cross section first because of the protection from crest, and more pores were observed on the cross section of fried potato chips. The interaction between potato chips and oil was physical action in large part during frying process. The acid value, peroxide value and carbonyl value of oil in fried potato chips revealed a gradual increasing trend during the extension of storage. The shelf life of potato chips was predicted to be approximately 102 days according to Arrhenius equation.%为了探究薯片在油炸过程中品质变化，以不同油炸时间马铃薯片为研究对象，测定马铃薯片的品质变化，观察其微观结构并对马铃薯片货架期进行预测。结果表明：随油炸时间的延长，马铃薯片的水分含量降低，含油率升高，脆度变化较大；马铃薯片表面淀粉颗粒糊化逐渐形成凸起和空隙，由于外皮壳的保护作用，空隙先在横断面中出现，薯片内部空隙多于其表面；通过比较脱脂前后薯片，表明薯片与煎炸油之间以物理作用为主；随着薯片贮藏时间的延长，薯片中油脂的酸值、过氧化值和羰基值逐渐增大，根据Arrhenius方程预测薯片在20℃的货架期约为102d。