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

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

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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

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Citation Formats

B. ISIK, S. Şahin, and H. M. Öztop, “Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging,” JOURNAL OF FOOD PROCESS ENGINEERING, pp. 0–0, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48822.