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Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips

机译:油炸处理对深油炸黄肉木薯片质地和颜色参数的影响

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摘要

Effects of frying treatments on texture (hardness) and colour parameters (L, a, b, Delta) during deep fat frying of yellowfleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40mm × 25mm × 3 mm) were divided into three portions and subjected to vacuum frying (fresh slices) and atmospheric frying (fresh and predried slices) and equivalent thermal driving forces (ETDF) of 60∘C, 70∘C, and 80∘C were maintained during frying. The quality attributes investigated were best preserved in vacuum fried chips. The overall colour change in chips fried under vacuum conditions at 118∘C and 8 min was the least (21.20) compared to fresh and atmospherically predried ones (16.69 and 14.81, resp.). A sharp reduction in the breaking force was obtained for all frying treatments after 8 min and this effect was the least in vacuum fried chips. First-order kinetics modeled the changes in quality attributes for all the temperatures investigated. Rate constants k (min−1) obtained for vacuum frying were almost equal to that of atmospheric frying while activation energies for hardness and colour change were 53.30 and 467.11 KJ/mol, respectively. Quality attributes studied were best preserved during vacuum frying.
机译:研究了油炸处理对黄肉木薯根切片(TMS 01/1371)进行深层油炸时的质地(硬度)和颜色参数(L,a,b,Delta)的影响。将切片(尺寸为40mm×25mm×3 mm)分成三部分,并进行真空油炸(新鲜切片)和大气油炸(新鲜和预干燥切片)以及60∘C,70∘C的等效热驱动力(ETDF)煎炸期间保持80∘C。所研究的品质属性最好保存在真空油炸片中。与新鲜和常压预干燥的薄片(分别为16.69和14.81)相比,在118°C和8分钟的真空条件下油炸的薄片的总体颜色变化最小(21.20)。 8分钟后,所有油炸处理的断裂力均急剧降低,而这种效果在真空油炸片中最小。一级动力学模拟了所有研究温度下质量属性的变化。真空油炸获得的速率常数k(min-1)几乎与大气油炸相同,而硬度和变色的活化能分别为53.30和467.11 KJ / mol。在真空油炸过程中,可以最好地保留所研究的品质属性。

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