MECHANICAL STUDY FOR TEXTURE DEGRADATION OF POTATO STRIP DURING FRYING PROCESS

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SABBAGHI H.; ZIAIIFAR A.M.; KASHANINEJAD M.

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ISSN: 2588-4824

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:1 (41) Page(s): 94-104

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Title

MECHANICAL STUDY FOR TEXTURE DEGRADATION OF POTATO STRIP DURING FRYING PROCESS

Author(s)

SABBAGHI H. | ZIAIIFAR A.M. | KASHANINEJAD M. | Issue Writer Certificate

Keywords

TEXTUREQ2

POTATO STRIPQ1

FRYINGQ2

COOK VALUEQ1

SECANT MODULUSQ1

FRACTIONAL CONVERSIONQ1

Abstract

Introduction: TEXTURE is one of the most important attribute in foods and is always issues for the manufacturing of fried products, because TEXTURE plays a crucial role in consumer acceptance and the perceived quality of foods. Prediction of changes in TEXTURE during FRYING can be helpful in process control. Structurally, this quality parameter in fried POTATO STRIP made from the formation of a composite structure with two layers as: dry and oily outer layer (crust), and a moist or soft interior layer (core). So, the explanation of TEXTURE development during FRYING is difficult because of the innate heterogeneity of the fried potato tissue. …

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APA: Copy

SABBAGHI, H., ZIAIIFAR, A.M., & KASHANINEJAD, M.. (2017). MECHANICAL STUDY FOR TEXTURE DEGRADATION OF POTATO STRIP DURING FRYING PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(1 (41)), 94-104. SID. https://sid.ir/paper/143677/en

Vancouver: Copy

SABBAGHI H., ZIAIIFAR A.M., KASHANINEJAD M.. MECHANICAL STUDY FOR TEXTURE DEGRADATION OF POTATO STRIP DURING FRYING PROCESS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(1 (41)):94-104. Available from: https://sid.ir/paper/143677/en

IEEE: Copy

H. SABBAGHI, A.M. ZIAIIFAR, and M. KASHANINEJAD, “MECHANICAL STUDY FOR TEXTURE DEGRADATION OF POTATO STRIP DURING FRYING PROCESS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 1 (41), pp. 94–104, 2017, [Online]. Available: https://sid.ir/paper/143677/en

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