| 高温油炸薄薯片过程中油的吸收和水分流失间的特性关系 |
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| 引用本文： | Christopher,R.Southern, ,陈晓东, ,MohammedM.Farid.高温油炸薄薯片过程中油的吸收和水分流失间的特性关系[J].中国化学工程学报,2004,12(6):818-821. |
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| 作者姓名： | Christopher R.Southern 陈晓东 MohammedM.Farid |
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| 作者单位： | DepartmentofChemicalandMaterialsEngineering,TheUniversityofAuckland,PrivateBag92019,Auckland,NewZealand |
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| 基金项目： | the New Zealand Foundation for Research and Science Technology and Bluebird Foods(Auckland) Limited |
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| 摘 要： | Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for various times from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends exist during the frying process. No significant difference in the oil uptake or moisture loss rates between flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oil temperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributed to a higher oil uptake rate. It was found, based on the volumetric plots of oil content vs. water content, that the oil uptake rate was proportional to the moisture loss rate. As a result, it has been shown that there is a possibility of having a characteristic curve of oil uptake against moisture content.
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| 关 键 词： | 高温油炸 薄薯片 油 吸收率 水分流失 特性关系 干燥处理 |
| 修稿时间： | |
The Characteristic Relationship Between Oil Uptake and Moisture Content during the High Temperature Immersion Frying of Thin Potato Crisps |
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| Christopher R.Southern,Mohammed M.Farid.The Characteristic Relationship Between Oil Uptake and Moisture Content during the High Temperature Immersion Frying of Thin Potato Crisps[J].Chinese Journal of Chemical Engineering,2004,12(6):818-821. |
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| Authors: | Christopher RSouthern Mohammed MFarid |
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| Affiliation: | Department of Chemical and Materials Engineering, The University of Auckland, Private Bag, 92019, Auckland,New Zealand;Department of Chemical and Materials Engineering, The University of Auckland, Private Bag, 92019, Auckland,New Zealand;Department of Chemical and Materials Engineering, The University of Auckland, Private Bag, 92019, Auckland,New Zealand |
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| Abstract: | Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for various times from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends exist during the frying process. No significant difference in the oil uptake or moisture loss rates between flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oil temperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributed to a higher oil uptake rate. It was found, based on the volumetric plots of oil content vs. water content, that the oil uptake rate was proportional to the moisture loss rate. As a result, it has been shown that there is a possibility of having a characteristic curve of oil uptake against moisture content. |
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| Keywords: | oil uptake moisture content frying process thin potato crisps |
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