Effective water diffusivity in deep-fat fried restructured potato product |
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| Authors: | Eli J. Pinthus,R. Paul Singh,Moshe Rubnov,& I. Sam Saguy |
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| Affiliation: | The Institute of Biochemistry Food Science and Nutrition Faculty of Agricultural, Food and Environmental Sciences, The Hebrew University of Jerusalem, Israel,;Department of Biological and Agricultural Engineering UC Davis, CA, US |
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| Abstract: | Water diffusivity was determined for a restructured potato product undergoing deep-fat frying. Pre-fried product gel-strength, expressed by its deformability modulus, varied from 37 to 127 kPa and markedly affected the effective diffusion coefficients, ranging from 3.31 to 1.58 × 10−9 m2 s−1, respectively. Pre- and post-fried effective water diffusivity decreased with higher deformability modulus. Frying time reduced the effective water diffusivity only when the initial deformability modulus was higher than 52 and 79 kPa for 1 and 5 min, respectively. Oil uptake criterion was found to increase with the effective water diffusivity for frying durations of 1 and 5 min. |
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| Keywords: | Alginate gel crust deformability diffusion frying |
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