Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Frequently Asked Questions
Frequently Asked Questions
Communities & Collections
Communities & Collections
Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging
Date
2018-10-01
Author
ISIK, Betul
Şahin, Serpil
Öztop, Halil Mecit
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
8
views
0
downloads
The objective of this study was to examine oil and moisture distribution in fried potatoes using Magnetic Resonance Imaging (MRI) as nondestructive technique and to establish a correlation between moisture content and oil content of fried potatoes with MRI results. In addition, it was aimed to evaluate the effects of frying time, predrying and precoating by hydroxyprophylmethylcellulose (HPMC) on moisture loss and oil uptake of the samples. Coating with HPMC was the best pretreatment to reduce oil uptake. Spin echo (SE) and multislice-multi-echo (MSME) pulse sequences were used to obtain longitudinal relaxation time (T-1) weighted and water suppression images and also spin-spin relaxation time (T-2) maps of the samples. Results confirmed that by using different MR imaging sequences, prediction of oil and moisture contents (r>0.70) and exploring the distribution of oil and moisture within the fried pototaes was possible.
Subject Keywords
Food Science
,
General Chemical Engineering
URI
https://hdl.handle.net/11511/48822
Journal
JOURNAL OF FOOD PROCESS ENGINEERING
DOI
https://doi.org/10.1111/jfpe.12814
Collections
Department of Food Engineering, Article