DEEP FAT FRYING OF POTATO STRIPS—QUALITY ISSUES

Moisture loss and oil adsorption kinetics, structural properties (apparent density, true density, specific volume and internal porosity), color changes and viscoelastic behavior (compression tests, crispness) were investigated during deep fat frying of french fries. The effect of frying conditions (oil temperature, sample thickness and oil type), drying pretreatment and osmotic dehydration pretreatment on the above properties was also examined. The results showed that oil temperature and thickness of potato strips have a significant effect on oil uptake, moisture loss and color parameters of french fries, while the use of hydrogenated oil in the frying medium does not affect these properties. The porosity of french fries increases with oil temperature increases and sample thickness and it is higher for products fried with hydrogenated oil. Maximum stress and maximum strain increase during frying, while crispness of potato strips is higher for hydrogenated oil, and lower for refined oil. Air drying and osmotic pretreatment increase porosity of fried potatoes but decrease their oil and moisture content. A negative effect on color development with drying time was also observed. Pre-fry drying as well as osmotic pre-treatment increases the maximum stress and maximum strain of french fries during frying. Air drying pre-treatment increases the crispness of potato strips while osmotic pre-treatment does not affect it, with the exception of sugar solutions.     

DEEP FAT FRYING OF POTATO STRIPS—QUALITY ISSUES

Moisture loss and oil adsorption kinetics, structural properties (apparent density, true density, specific volume and internal porosity), color changes and viscoelastic behavior (compression tests, crispness) were investigated during deep fat frying of french fries. The effect of frying conditions (oil temperature, sample thickness and oil type), drying pretreatment and osmotic dehydration pretreatment on the above properties was also examined. The results showed that oil temperature and thickness of potato strips have a significant effect on oil uptake, moisture loss and color parameters of french fries, while the use of hydrogenated oil in the frying medium does not affect these properties. The porosity of french fries increases with oil temperature increases and sample thickness and it is higher for products fried with hydrogenated oil. Maximum stress and maximum strain increase during frying, while crispness of potato strips is higher for hydrogenated oil, and lower for refined oil. Air drying and osmotic pretreatment increase porosity of fried potatoes but decrease their oil and moisture content. A negative effect on color development with drying time was also observed. Pre-fry drying as well as osmotic pre-treatment increases the maximum stress and maximum strain of french fries during frying. Air drying pre-treatment increases the crispness of potato strips while osmotic pre-treatment does not affect it, with the exception of sugar solutions.     

Rehydration and Sensory Properties of Dehydrated Russet Potatoes (Solanum tuberosum) Using Microwave Vacuum,Heated Air,or Freeze Dehydration

Russet potatoes (Solanum tuberosum) dehydrated by microwave-vacuum (MVD), heated air (HAD), and freeze drying (FD) were compared by measuring color, texture, rehydration properties, and sensory properties. Scanning Electron Microscope (SEM) images were taken to observe cell damage in the dried potatoes. The MVD potatoes remained intact following rehydration and retained suitable textural and color properties based upon sensory evaluation. The FD potatoes became friable and lost color. Sensory panelists preferred MVD, FD, and HAD in that order. MVD can provide consumers with a dehydrated product that has characteristics similar to or better than those dried by HAD or FD.     

Effect of Pretreatments on Drying and Rehydration Kinetics and Color of Sweet Potato Slices

The effect of air temperature and pretreatments (KMS: citric acid) on drying kinetics of sweet potato slices was investigated. Drying experiments were performed in a tray dryer. In falling rate period, moisture transfer from sweet potato slices was described by applying the unsteady-state Fickian diffusion model, and the rate constant (k) were calculated. The effect of temperature on k could be interpreted according to Arrhenius law. Drying rate and therefore k values were found to be affected by pretreatments. Rehydration rates of dried sweet potato slices at 25, 40, 80°C were also determined and found to be independent of drying conditions and rehydration temperature. The ΔE value was found to be the highest for slices treated at 50°C with 0.5:1.0% KMS and citric acid.     

A Comparative Study of Low-Pressure Superheated Steam and Vacuum Drying of a Heat-Sensitive Material

Abstract

Using carrot cubes as a model heat-sensitive material, experimental investigations were conducted to examine the drying kinetics and various quality parameters of the dried product undergoing both low-pressure superheated steam and vacuum drying. Effects of operating parameters such as pressure and temperature on the drying characteristics as well as quality attributes, i.e., volume, shrinkage, apparent density, color, and rehydration behavior, of the dried product underwent the two drying processes were also evaluated and compared. Although low-pressure steam drying required longer dwell time to achieve the same final moisture content than vacuum drying, some of the quality attributes were superior to those obtained in vacuum drying.     

A Comparative Study of Low-Pressure Superheated Steam and Vacuum Drying of a Heat-Sensitive Material

Using carrot cubes as a model heat-sensitive material, experimental investigations were conducted to examine the drying kinetics and various quality parameters of the dried product undergoing both low-pressure superheated steam and vacuum drying. Effects of operating parameters such as pressure and temperature on the drying characteristics as well as quality attributes, i.e., volume, shrinkage, apparent density, color, and rehydration behavior, of the dried product underwent the two drying processes were also evaluated and compared. Although low-pressure steam drying required longer dwell time to achieve the same final moisture content than vacuum drying, some of the quality attributes were superior to those obtained in vacuum drying.     

Comparison of Water Blanching and High Hydrostatic Pressure Effects on Drying Kinetics and Quality of Potato

Abstract

Drying kinetics and quality parameters of potato cubes were evaluated as affected by high pressure processing and hot water blanching. The potato cubes in 1% citric acid solution as immersion medium were pressure treated at 400 MPa for 15 min. Hot water blanching was conducted in boiling water for 3 min. Drying kinetics and quality parameters (i.e., rehydrability, texture, color and apparent density) were assessed for the high pressure–treated and water-blanched samples and for dehydrated and rehydrated samples. Drying rates were found to be higher (p < 0.05) in the initial period of drying for the pressure treated samples. The Page model was found to better fit drying data of the thermally treated samples, and the two-terms model better described the drying behavior of high pressure–treated samples. High pressure–treated samples had a similar rehydrability to thermally treated samples. It was found that pressure–treated samples had a hardness value close to that of fresh samples, whereas thermal treatment resulted in a softer texture. After rehydration, samples of both treatments returned their texture before drying. The total color difference for the thermally blanched samples was higher (p < 0.05) than for pressure–treated samples before drying and after drying. High pressure–treated and dried potato cubes had a color close to that of fresh potato cubes. High pressure–treated and air-dried samples were found to have higher (p < 0.05) apparent density than thermally treated samples.     

Shrinkage of digested sludge from gelatin production

This study evaluated the influence of temperature on the apparent density, porosity and shrinkage of sludge during drying experiments conducted in a drying oven, under three different temperatures. Also, the apparent density behavior and porosity during the drying were evaluated. The influence of temperature was evident in all evaluated parameters. However, the behaviors are distinct for each temperature range due the case hardening phenomenon. The volumetric shrinkage of the dimensions was correlated linearly by Perez and Calvelo modified model. During drying, the apparent density and porosity exhibited variations in behavior, related to drying rates and critical moisture content.     

Process and quasi-static compressive properties of highly porous palladium bulks

Highly porous palladium bulks with open porosities from 77.8% to 82.0% are prepared by powder metallurgical process with Na₂CO₃ as the filler material. Compressive properties of the prepared porous Pd bulks have been investigated at strain rates of 10⁻³–10⁻¹ s⁻¹. It has been found that the porous Pd bulks first show a short elastic region, then a long and oblique stress yield region, and finally, a densification region where the stress increase rapidly in the nominal stress–nominal strain curves. The effect of strain rate on the compressive properties of the porous Pd bulks is also discussed.     

如何判断氟橡胶O形圈为同批次产品

通过对不同批次氟橡胶O形圈的检测分析认为,当所测O形圈的密度、硬度、拉伸强度和压缩永久变形率标准偏差分别不大于0.0017、0.52、0.98和1.16时,判定这批产品为同一批次。     

Characteristics and reactivities of Ca(OH)2/silica fume sorbents for low-temperature flue gas desulfurization

Ca(OH)₂/silica fume sorbents were prepared with various Ca(OH)₂/silica fume weight ratios and slurrying times at 65°C and a water/solid ratio of 10/1. Dry sorbents prepared were characterized, and their reactivities toward SO₂ were measured in a differential fixed-bed reactor at the conditions similar to those in the bag filters in the dry and semidry flue gas desulfurization (FGD) processes. The reaction between Ca(OH)₂ and silica fume in the slurry was very fast. The formation of calcium silicate hydrates, which were mainly C-S-H(I), resulted in sorbent particles with a highly porous structure that seemed compressible under high pressures. The sorbents were mesoporous, and their specific surface areas and pore volumes were much larger than those of Ca(OH)₂ alone. The utilization of Ca of sorbent increased with increasing silica fume content mainly due to the increase in the specific surface area of sorbent. The sorbent with Ca(OH)₂ had the maximum SO₂ capture. Sorbents with Ca(OH)₂ contents less than and greater than would have a SO₂ capture greater than that of Ca(OH)₂ alone. Both the utilization of Ca and SO₂ capture per unit specific surface area of sorbent decreased in general with increasing specific surface area. At the same Ca(OH)₂ content, the utilization of Ca or SO₂ capture of the Ca(OH)₂/silica fume sorbent was greater than that of the Ca(OH)₂/fly ash sorbent; however, the amount of SO₂ captured per unit surface area of the former sorbent was smaller than that of the latter sorbent. The results of this study are useful to the preparation of silica-enhanced sorbents for use in the dry and semidry FGD processes.     

Physical properties of hydrogels of poly(2‐hydroxyethyl methacrylate) and copolymers with mono‐methyl itaconate synthesized by bulk and solution polymerization

The physical properties found during the swelling process of poly(2‐hydroxyethyl methacrylate) (PHEMA) and of copolymers of HEMA with mono‐n‐methyl itaconate, synthesized by solution and bulk polymerization, are reported. The swelling kinetics were followed at four different temperatures (295, 300, 305 and 310 K). Experimental data follow second‐order swelling kinetics, from where the kinetic rate constant k_∞ and the swelling capacity at equilibrium W_∞ were calculated as a function of temperature. The kinetic rate constant obeys Arrhenius behaviour. The following network parameters were determined for the hydrogels: Young's moduli E, effective crosslinking density v_e, molar mass per crosslink M_C, volume fraction ϕ₂ and polymer‐liquid interaction parameter χ. © 2000 Society of Chemical Industry