首页> 外文期刊>Journal of food process engineering >OIL ABSORPTION MECHANISM OF FRIED FOOD DURING COOLING PROCESS
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OIL ABSORPTION MECHANISM OF FRIED FOOD DURING COOLING PROCESS

机译:油炸过程中油炸食品的吸油机理

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摘要

The objective of this study was to investigate critical parameters affecting oil absorptionnand provide promising clues for reducing oil absorption in the deep-fat friednpotato products. Driving forces of oil absorption in deep-fried potato cylinderswerenanalyzed during a post-frying cooling. Results revealed that a pressure differencen(Patm - Pv), which was formed by vapor condensation, played a key role in the oilnuptake into microstructure of the fried potato products. Based on the experimentsnconducted in the different vacuum environments, it was found that less oil wasnabsorbed by the potato cylinderswhen theywere cooled under 80 kPa after frying, innwhich a delayed initiation of oil uptake and a reduced driving force for oil absorptionnwere noticed. Therefore, lowering the pressure difference (Patm - Pv) with pressure–nvacuum method can change the equilibrium existing between oil uptakes and adhesion,nwhich promoted the oil drainage at the early stage of cooling period and led to anlow amount of oil uptake into the fried food.
机译:这项研究的目的是研究影响吸油率的关键参数,并为降低深油炸土豆产品的吸油率提供有希望的线索。在油炸后的冷却过程中,对油炸马铃薯圆柱体中吸油的驱动力进行了分析。结果表明,由蒸汽凝结形成的压差n(Patm-Pv)在油炸马铃薯产品的微结构中吸收油脂中起关键作用。根据在不同真空环境下进行的实验,发现油炸后将其冷却至80 kPa时,马铃薯圆筒吸收的油的量减少,从而发现了延迟的吸油开始和降低的吸油驱动力。因此,用压力真空法降低压差(Patm-Pv)可以改变吸油量与附着力之间的平衡,从而促进冷却初期的排油并导致油炸物中的吸油量较低。餐饮。

著录项

  • 来源
    《Journal of food process engineering》 |2013年第4期|1-6|共6页
  • 作者单位

    Institute of Cryobiology and Food-freezing Study University of Shanghai for Science and Technology Shanghai 200093 China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

  • 入库时间 2022-08-17 23:23:50

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