Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Assesment of pore development, oil and moisture distribution in frying
Download
index.pdf
Date
2015
Author
Işık, Betül
Metadata
Show full item record
Item Usage Stats
108
views
48
downloads
Cite This
The main objective of this study was to evaluate the relationship between moisture content, oil uptake, pore development and shrinkage of the potatoes during frying and to investigate the effects of pretreatment on these quality parameters. Moreover, determination of the differences between crust and core region of potatoes during frying was aimed. It was also aimed to correlate Magnetic Resonance imaging (MRI) results with moisture and oil contents of the potatoes. In the first part of this study, pretreatment effects on the quality of the potatoes were evaluated. Pre-drying and pre-coating with hydroxyprophylmethylcellulose was applied to potatoes as a pretreatment and potatoes were fried for 4, 8, 12, 16 and 20 min. Moisture content, oil content, porosity, shrinkage and MR images of the potatoes were evaluated. In the second part of the study, difference between crust and core region of the potatoes were evaluated in terms of moisture and oil content, porosity and pore size distribution. As a result of the study, pretreatments decreased moisture and oil contents but increased shrinkage. Oil content of the crust was found to be higher while moisture content and porosity were lower as compared to core region. Oil content results were found to be correlated with moisture content and shrinkage. According to results of MRI, oil and moisture distribution was observed qualitatively and signal intensity results of the water suppression images were found to be correlated with oil contents of the potatoes quantitatively.
Subject Keywords
Frying.
,
Potatoes.
,
Potatoes
URI
http://etd.lib.metu.edu.tr/upload/12619116/index.pdf
https://hdl.handle.net/11511/24983
Collections
Graduate School of Natural and Applied Sciences, Thesis
Suggestions
OpenMETU
Core
PORE SIZE DISTRIBUTION OF EGGPLANTS DRIED BY DIFFERENT DRYING METHODS
Aydoğdu, Ayça; Şümnü, Servet Gülüm; Şahin, Serpil (2014-05-09)
The main objective of this study is to investigate the effects of hot air drying and microwave-infrared combination drying on porous structure of eggplants. Hot air drying was performed in a tray dryer at 50 degrees C with an air velocity of 1.5 m s(-1). In microwave-infrared combination oven, different microwave powers (30%, 40% and 50%) were combined with different infrared powers (10%, 20%). During drying process, initial moisture content decreased from 14 kg water kg(-1) dry solid to approximately 0.13 ...
Optimization of microwave frying of potato slices
Öztop, Mecit Halil; Şahin, Serpil; Department of Food Engineering (2005)
The main objective of this study is to evaluate the effects of microwave frying process on the quality of potato slices and to optimize the process by using different statistical optimization techniques. Use of microwave frying for food products may be considered as a new way of improving the quality of the fried foods. In the first part of the study, the effects of microwaves on quality of fried potatoes (moisture content, oil content, color and hardness) were studied and the process was optimized by using...
Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions
Karabacak, Meltem Soydan; Esin, Ali; Çekmecelioğlu, Deniz (Informa UK Limited, 2014-04-26)
The aim of this study was to investigate the effects of meat fiber directions and air conditions on moisture and temperature developments, shrinkage, and effective diffusivity constants compared to homogenous minced meat samples. The lean meat with three fiber directions and minced meat samples were dried at temperatures of 48 and 70 degrees C and air flow rates of 0.5, 1.0, and 1.7m/s. The minced meat samples showed 1.0 +/- 0.19 to 4.4 +/- 0.03 degrees C higher temperature values and 2.3 +/- 0.004 to 6.2 +...
Optimization of microwave-halogen lamp baking of bread
Demirekler, Pınar; Şümnü, Servet Gülüm; Department of Food Engineering (2004)
The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking...
Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin
AKDENIZ, Busra; Şümnü, Servet Gülüm; Şahin, Serpil (2018-07-01)
The objective of this study was to investigate the effect of different coating materials for encapsulation of phenolic compounds extracted from onion skin. As coating material, maltodextrin (MD) was combined with gum Arabic (GA), casein, or whey protein concentrate (WPC) at different ratios (8:2 and 6:4). Encapsulation efficiency, antioxidant activity, particle size distribution, and heat stability were analyzed in freeze dried microcapsules. The encapsulation efficiency values were found to be highest with...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
B. Işık, “Assesment of pore development, oil and moisture distribution in frying,” M.S. - Master of Science, Middle East Technical University, 2015.
