کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224255 | 464433 | 2011 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips](/preview/png/224255.png)
چکیده انگلیسی
The effect of the hydrocolloid coatings (gellan gum and guar gum) of a food matrix on the heat transfer during a frying process was investigated and correlated with the oil uptake. While the potato strips coated with the hydrocolloid solutions were fried at 170 °C, the hydrocolloid coatings significantly reduced the heat transfer coefficients as well as oil uptake which became more apparent at higher concentrations. Thus, the oil uptake was found to have a good polynomial correlation (R2 > 0.99) with heat transfer coefficients, suggesting that a rapid heat transfer led to an increase in the oil content of the fried samples.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 102, Issue 4, February 2011, Pages 317–320
Journal: Journal of Food Engineering - Volume 102, Issue 4, February 2011, Pages 317–320
نویسندگان
Deok Nyun Kim, Jongbin Lim, In Young Bae, Hyeon Gyu Lee, Suyong Lee,