Effects of frying parameters on the colour development of fried potatoes

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.


Effects of different batter formulations on the quality of deep-fat-fried carrot slices
Akdeniz, N; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-07-01)
The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 degrees C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca...
Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation
Soysal, C; Soylemez, Z; Bozoglu, F (Springer Science and Business Media LLC, 2004-01-01)
The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1-600 MPa and the temperature range 25-45degreesC. At lower pressures (<396 MPa), carrot POD stability increased compared to unpressurized samples. Inactivation of 91% was obtained at 600 MPa and 45degreesC. High hydrostatic pressure (HHP) combined with temperature treatment enhanced the inactivation of carrot POD. Regeneration of POD activity with the combined HHP and temper...
Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)
Erkan, Nuray; Uretener, Gonca; Alpas, Hami (Elsevier BV, 2010-04-01)
The effect of different temperature/time/pressure high hydrostatic pressure (HP) treatment on the quality and shelf life of red mullet were studied Different high pressure treatments (at 3, 7, 15 and 25 degrees C, 5 to 10 min and 220, 250 and 330 MPa) were tested to establish the best processing conditions for the quality of red mullet The effect of the process on the quality of the sample was examined by colour. Trimethylamine nitrogen (TMA-N) and Thiobarbituric acid number (TBA) analysis. Based on the res...
Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology
Öztop, Halil Mecit; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2007-04-01)
Microwave frying of osmotically dehydrated potatoes was optimized by using response surface methodology. Osmotic dehydration was applied prior to microwave frying in order to reduce oil uptake and to evaluate the effect of osmotic dehydration on quality of microwave fried potatoes. Moisture content, oil content, hardness and color of the fried potatoes were used as quality parameters. Microwave power level (400, 550, 700 W), frying time (1.5, 2.0, 2.5 min) and osmotic dehydration time (15, 30, 45 min) were ...
Effects of high hydrostatic pressure on shelf life of lager beer
BUZRUL, S; Alpas, Hami; BOZOGLU, F (Springer Science and Business Media LLC, 2005-05-01)
Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 C) or conventional heat pasteurization (60 C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-tr...
Citation Formats
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.