Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying

Date

2016-10-01

Author

ISIK, Betul
Şahin, Serpil
Şümnü, Servet Gülüm

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

149
views

0
downloads

The mechanism of moisture loss, oil uptake, and pore formation during frying is required to be clarified. The main objective of this study was to evaluate moisture content, oil uptake, and pore development of the crust and core regions of potatoes during frying. Potatoes were fried for 4, 8, 12, 16, and 20 min and separated into two parts as crust and core for the analysis of moisture and oil contents, porosity, and pore size distribution. Moisture contents of crust and core parts of fried potatoes were significantly different (p aecurrency sign 0.05). It was about 53.7 % for the crust and 82 % for the core region. On the other hand, oil content of the crust was found to be higher than that of the core region. Porosity and pore size distribution of crust and core regions were significantly different. Crust region of potatoes was less porous as compared to core region through the whole frying time. Larger pores were observed at the core region, especially at longer frying times. The size of the pores increased in both core and crust regions with increasing frying time.

Subject Keywords

Frying, Potato, Oil content, Moisture content, Porosity

URI

https://hdl.handle.net/11511/39685

Journal

FOOD AND BIOPROCESS TECHNOLOGY

DOI

https://doi.org/10.1007/s11947-016-1748-4

Collections

Department of Food Engineering, Article

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 ...
Comparative methods in the determination of wax content and pour points of crude oils Kök, Mustafa Verşan; Claudy, P. (2007-12-01) In this research, differential scanning calorimetry (DSC) and gas chromatography is used to determine the wax content of fourteen crude oils of different sources. Different empirical equations were applied to compare the wax content of crude oils. For the fourteen crude oil samples with the wax content ranging from 7.5 to 43.8 mass%, it was observed that the results of empirical equations were in good agreement with those determined by DSC and GC. Accordingly, a correlation between ASTM pour point and the t...
Wax appearance temperature (WAT) determinations of different origin crude oils by differential scanning calorimetry Kök, Mustafa Verşan; Nurgaliev, Danis K. (2018-09-01) In this research, wax appearance temperatures (WAT) of eight different crude oils from south-eastern region of Turkey were determined by differential scanning calorimetry. The experiments were performed at a heating/ cooling-rate of 2 degrees C/min from 60 to -20 degrees C It was observed that the wax appearance temperature of different origin crude oils was varied between 14.2 and 37.8 degrees C depending on the API gravity and wax content. It was also observed that the crude oils have enthalpy of precipit...
PARTICULATE MATTER FORMATION DURING CO-COMBUSTION OF AGRICULTURAL RESIDUES WITH TURKISH LIGNITE USING A DROP TUBE FURNACE Kazanç Özerinç, Feyza (2019-09-01) This study investigates the particulate matter formation during combustion of olive residue, almond shell, and Tunçbilek lignite. Selected fuels (olive residue and Tunçbilek lignite) were also co-fired to evaluate the influence on particulate matter emission. Olive residue was ground to different size ranges (< 125 µm and 212–300 µm) to investigate the influence of the particle size and blended in different ratios of biomass / coal to analyse the interactions between fuels. Tests were performed in a drop tu...
Flow induced polymer-filler interactions: Bound polymer properties and bound polymer-free polymer phase separation and subsequent phase inversion during mixing Akay, G. (Wiley, 1990-11) The irreversible absorption of macromolecules on to solid filler particles during mixing in the melt is investigated. The molecular weight and concentration dependence of the absorbed layer thickness are evaluated and the chemical and morphological nature of the irreversibly absorbed polymer (bound polymer) are determined. It is found that the thickness of the bound polymer is not only dependent on the filler concentration but also dependent on polymer molecular weight. Bound polymer in high density polyeth...

Citation Formats

B. ISIK, S. Şahin, and S. G. Şümnü, “Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 1653–1660, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39685.