Oil absorption during frying of frozen parfried potatoes

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dc.contributor.authorAguilera, JM
dc.contributor.authorGloria Hernandez, H
dc.date.accessioned2024-01-10T12:41:01Z
dc.date.available2024-01-10T12:41:01Z
dc.date.issued2000
dc.description.abstractA tracer method was used to assess the uptake of oil by commercial frozen parfried potatoes fried (180 degrees C, 150 s) in colza oil (CO) involving a short post-frying immersion in hot coconut fat (CF), CO and CF were determined directly in the crust by differential scanning calorimetry (crystallization temperature and enthalpy -42.7 degrees C/50 J/g and 10 degrees C/71 J/g, respectively). Oil uptake by the crust during frying in CO or CF was similar (average 25.3%). Potato samples transferred immediately after frying in CO to the CF bath had most of the CO absorbed replaced by CF after a 10 s post-frying, meaning that CO was readily accessible in the crust structure. Samples fried in CO and cooled for up to 60 s before transfer to hot CF showed only partial replacement of CO. Oil wetting the surface of the sample at the end of frying was estimated as 70 to 80% of the total oil uptake. Formation of the crust (frying time > 1 min) was required for oil to migrate into intercellular spaces that are dynamically formed during frying and thus accessible to CF and solvents.
dc.fechaingreso.objetodigital2024-05-07
dc.format.extent4 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1365-2621.2000.tb16031.x
dc.identifier.issn0022-1147
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2000.tb16031.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77372
dc.identifier.wosidWOS:000087673800020
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final479
dc.pagina.inicio476
dc.publisherINST FOOD TECHNOLOGISTS
dc.revistaJOURNAL OF FOOD SCIENCE
dc.rightsacceso restringido
dc.subjectfrying
dc.subjectoil uptake
dc.subjectpotato
dc.subjectcrust
dc.subjectkinetics
dc.subjectDSC
dc.subjectcolza oil
dc.subjectDIFFERENTIAL SCANNING CALORIMETRY
dc.subjectSLICES
dc.subjectPRODUCTS
dc.subjectQUALITY
dc.titleOil absorption during frying of frozen parfried potatoes
dc.typeartículo
dc.volumen65
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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