KINETIC MODELING OF WATER LOSS IN POTATO SLICES PRETREATED WITH ULTRASOUND AND EDIBLE COATING DURING DEEP-FAT FRYING PROCESS

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RONAGHI T.; DEHGHANNYA J.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2013 | Volume:23 | Issue:3 Page(s): 329-346

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Title

KINETIC MODELING OF WATER LOSS IN POTATO SLICES PRETREATED WITH ULTRASOUND AND EDIBLE COATING DURING DEEP-FAT FRYING PROCESS

Author(s)

RONAGHI T. | DEHGHANNYA J. | Issue Writer Certificate

Keywords

DEEP-FAT FRYINGQ2

EFFECTIVE MOISTURE DIFFUSIVITYQ2

MODELINGQ1

MOISTURE CONTENTQ1

ULTRASOUNDQ2

Abstract

The purpose of this study was to model MOISTURE CONTENT during DEEP-FAT FRYING of potato slices pretreated with 0.1 and 0.2% carboxymethyl cellulose concentration and 40 kHz ULTRASOUND frequency for 15 minutes. The potato slices were cut into 1.2×1.2×4 cm3 rectangular pieces and after performing the pretreatments, the frying process was done at three different temperatures of 150, 170 and 190°C for 1, 2, 3 and 4 minutes. The Fick's law of diffusion was used to model MOISTURE CONTENT during the process. Average correlation coefficient between experimental and model data was more than 0.973 and the EFFECTIVE MOISTURE DIFFUSIVITY coefficient was in the range between 3.896×10-8 and 6.106×10-8 m2s-1. ULTRASOUND pretreatment increased the water loss rate, resulting in a significant increase in the EFFECTIVE MOISTURE DIFFUSIVITY while the edible coating reduced the EFFECTIVE MOISTURE DIFFUSIVITY on both the concentrations. However, its effect was not statistically significant compared to the control samples (rectangular slices with dimensions of 4×1.2×1.2 cm3). Combining these two pretreatments increased the coefficient in comparison to the control samples, but decreased the coefficient compared to the samples pretreated with ULTRASOUND alone. A number of empirical proposed models were used for MODELING MOISTURE CONTENT. All the models used were well fitted to the experimental data. The influence of temperature on EFFECTIVE MOISTURE DIFFUSIVITY was investigated using the Arrhenius equation. The activation energy was lower at higher temperatures increasing the EFFECTIVE MOISTURE DIFFUSIVITY.

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APA: Copy

RONAGHI, T., & DEHGHANNYA, J.. (2013). KINETIC MODELING OF WATER LOSS IN POTATO SLICES PRETREATED WITH ULTRASOUND AND EDIBLE COATING DURING DEEP-FAT FRYING PROCESS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(3), 329-346. SID. https://sid.ir/paper/148546/en

Vancouver: Copy

RONAGHI T., DEHGHANNYA J.. KINETIC MODELING OF WATER LOSS IN POTATO SLICES PRETREATED WITH ULTRASOUND AND EDIBLE COATING DURING DEEP-FAT FRYING PROCESS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2013;23(3):329-346. Available from: https://sid.ir/paper/148546/en

IEEE: Copy

T. RONAGHI, and J. DEHGHANNYA, “KINETIC MODELING OF WATER LOSS IN POTATO SLICES PRETREATED WITH ULTRASOUND AND EDIBLE COATING DURING DEEP-FAT FRYING PROCESS,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 3, pp. 329–346, 2013, [Online]. Available: https://sid.ir/paper/148546/en

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