Limpness of fried potato slabs during post-frying period

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dc.contributor.authorMiranda, ML
dc.contributor.authorAguilera, JM
dc.contributor.authorBeriestain, CI
dc.date.accessioned2024-01-10T13:49:58Z
dc.date.available2024-01-10T13:49:58Z
dc.date.issued2005
dc.description.abstractThe rupture stress (RS) of fried potato slices (1.60 mm thick) and of the crust of fried potato slabs (FPS) having lengths of 60 mm and sides of 8, 10 and 12 mm, was determined during the post-frying period by a puncture test. The RS of fried potato slices decreased as water activity increased from 0.22 to 0.85. The RS of FPS diminished in the first 5-6 min when exposed to ambient conditions and remained almost constant thereafter A novel videotape technique and image analysis were used to follow deflection of FPS in the post-frying period. An apparent modulus based on the composite structure of FPS and calculated from beam mechanics decreased with time in a trend similar to that of the textural parameters. We concluded that changes in physical properties of the crust because of moisture accumulation are the major causes of loss of texture (limpness) in FPS during the post-frying period.
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent17 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1745-4530.2005.00477.x
dc.identifier.eissn1745-4530
dc.identifier.issn0145-8876
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.2005.00477.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79495
dc.identifier.wosidWOS:000231203000005
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final281
dc.pagina.inicio265
dc.publisherWILEY
dc.revistaJOURNAL OF FOOD PROCESS ENGINEERING
dc.rightsacceso restringido
dc.subjectTEXTURAL QUALITY
dc.subjectSTARCH PATTY
dc.subjectFRENCH-FRIES
dc.subjectMECHANISM
dc.subjectSTRIPS
dc.subjectCOLOR
dc.subjectFOODS
dc.subjectCHIPS
dc.subjectRAW
dc.titleLimpness of fried potato slabs during post-frying period
dc.typeartículo
dc.volumen28
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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