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Effects of frying parameters on the colour development of fried potatoes
Date
2000-01-01
Author
Şahin, Serpil
Metadata
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The effects of frying time and temperature on the colour development of potatoes during frying was studied. Potato disks 0.025 m in diameter and 0.005 m thick were used. Sunflower oil was used as a frying medium at temperatures 150 degrees C, 160 degrees C, 170 degrees C and 180 degrees C. Colour parameters of Hunter L and b values followed first-order reaction kinetics during frying. The temperature dependence of the rate constants for Hunter L and b values showed good agreement with Arrhenius relation, the activation energies, Ea, being equal to 22.67 kcal/mol and 17.13 kcal/mol, respectively. Hunter a value increased as frying time and/or temperature increased. A multiple regression equation was developed for total colour change as a function of time and temperature. The increase in time and temperature increased total colour change.
Subject Keywords
Biotechnology
,
Food Science
,
Industrial and Manufacturing Engineering
,
Biochemistry
,
General Chemistry
URI
https://hdl.handle.net/11511/34480
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
DOI
https://doi.org/10.1007/s002170050017
Collections
Department of Food Engineering, Article
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S. Şahin, “Effects of frying parameters on the colour development of fried potatoes,”
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, pp. 165–168, 2000, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34480.