炸炸油扩散系数与薯片质构特性的关系

IF 2.5 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Şermin Demirpençe, Filiz Altay
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引用次数: 0

摘要

在这项研究中,马铃薯片在四种不同的植物油(玉米油、橄榄油、棕榈油和葵花籽油)中油炸,以研究油的类型如何影响薯片的特性。试图将油的扩散系数与薯片的最终水分、吸油量和质构参数相关联。采用两种方法确定扩散系数。首先,使用动态光散射(DLS)在60°C、70°C和80°C的模型矩阵中进行实验测量,然后使用Arrhenius方程外推到油炸温度(180°C)。其次,根据菲克扩散定律计算了有效扩散系数。所有的薯条都被炸到低水分含量(~ 1%-2%),但脂肪含量从32%到43%不等,这取决于所使用的油。用高饱和棕榈油煎炸的炸片吸油最少(~32%),硬度最高(峰值力),而用多不饱和葵花籽油煎炸的炸片含油量最高(~43%),硬度最低。模型系统中的扩散系数测量值也因油的类型而异(例如,葵花籽油的分子扩散速率最低),尽管所有油的有效扩散系数都是相似的数量级(~10−6 m2/s)。相关分析显示,油扩散系数与切屑水分、脂肪含量和质地之间存在很强的相关性,突出了油的流动性在决定产品质量方面的作用。了解这些相关性可以帮助优化油炸工艺和油的选择,从而生产出含油量更低、酥脆度更高的薯条。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Correlations Between Textural Properties of Potato Chips and Diffusion Coefficients of Frying Oils

In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to be correlated with the final moisture, oil uptake, and textural parameters of potato chips. The diffusion coefficients were determined using two approaches. First, they were experimentally measured in a model matrix using dynamic light scattering (DLS) at 60°C, 70°C, and 80°C and subsequently extrapolated to the frying temperature (180°C) using the Arrhenius equation. Second, the effective diffusion coefficients were calculated based on Fick's law of diffusion. All chips were fried to a low moisture content (~1%–2%), but fat contents ranged widely from about 32% to 43% depending on the oil used. Chips fried in the highly saturated palm olein absorbed the least oil (~32%) and had the highest hardness (peak force), whereas those fried in polyunsaturated sunflower oil had the highest oil content (~43%) and lowest hardness. Diffusion coefficient measurements in the model system also differed by oil type (e.g., sunflower oil showed the lowest molecular diffusion rate), although the calculated effective diffusion coefficients of oils into chips were of similar order (~10−6 m2/s) for all oils. The correlation analyses revealed strong correlations between oil diffusion coefficients and chip moisture, fat content, and texture, highlighting the role of oil mobility in determining product quality. Understanding these correlations can help optimize frying processes and oil selection to produce chips with lower oil content and desirable crispness.

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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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