Frying of Potatoes: Physical, Chemical, and Microstructural Changes

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dc.contributor.authorPedreschi, Franco
dc.date.accessioned2024-01-10T12:39:07Z
dc.date.available2024-01-10T12:39:07Z
dc.date.issued2012
dc.description.abstractFrying is one of the oldest unit operations and is used not only in industry but also at home. The most commonly fried vegetable is potato, for important commercial products such as potato chips, par-fried potatoes, and french fries. Quality parameters of interest for fried potatoes include physical and chemical properties such as color, mechanical properties (e. g., crispness, hardness, etc.), structural properties (e. g., porosity and roughness), oil content, and water content, among others. Some chemical contaminants such as acrylamide and furan are heat-generated during the frying of potato slices or strips, leading to final fried pieces with considerable amounts of these contaminants. The controllable variables in industrial frying processes are generally potato variety, oil type, frying time, and frying temperature. Therefore, the study of the quality changes during frying is critical because knowledge regarding kinetics parameters will enable prediction of the final quality in fried potatoes and improvements in the final product value by selecting properly the processing conditions. Finally, modern techniques such as computer vision provide valuable tools to quantify and predict physical and chemical properties of potato pieces during frying in a fast and noninvasive way. In addition, computer vision can allow us to classify fried potatoes in different quality classes previously determined by sensorial panels.
dc.description.funderFONDECYT
dc.fechaingreso.objetodigital2024-05-08
dc.format.extent19 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1080/07373937.2012.663845
dc.identifier.eissn1532-2300
dc.identifier.issn0737-3937
dc.identifier.urihttps://doi.org/10.1080/07373937.2012.663845
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77148
dc.identifier.wosidWOS:000303236100003
dc.information.autorucIngeniería;Pedreschi F ;S/I;18770
dc.issue.numero7
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final725
dc.pagina.inicio707
dc.publisherTAYLOR & FRANCIS INC
dc.revistaDRYING TECHNOLOGY
dc.rightsacceso restringido
dc.subjectChips
dc.subjectComputer vision
dc.subjectFrench fries
dc.subjectFrying
dc.subjectMicrostructure
dc.subjectPotato
dc.subjectProperties
dc.subjectQuality
dc.subjectCOMPUTER VISION SYSTEM
dc.subjectMODELING WATER-LOSS
dc.subjectOIL UPTAKE
dc.subjectACRYLAMIDE FORMATION
dc.subjectIMAGE-ANALYSIS
dc.subjectPROCESSING CONDITIONS
dc.subjectTRANSPORT PHENOMENA
dc.subjectQUALITY INSPECTION
dc.subjectSTRUCTURAL-CHANGES
dc.subjectCOLOR MEASUREMENT
dc.titleFrying of Potatoes: Physical, Chemical, and Microstructural Changes
dc.typeartículo
dc.volumen30
sipa.codpersvinculados18770
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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