COLOR CHANGES KINETICS AND HEAT TRANSFER DURING DEEP FAT FRYING OF GARLIC SLICE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SALEHI F.; HOSSEINI GHABOOS S.H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2019 | Volume:9 | Issue:1 Page(s): 45-52

Download Full-Text

View:

233

Download:

127

Cites:

Information Journal Paper

Title

COLOR CHANGES KINETICS AND HEAT TRANSFER DURING DEEP FAT FRYING OF GARLIC SLICE

Author(s)

SALEHI F. | HOSSEINI GHABOOS S.H. | Issue Writer Certificate

Keywords

COLOUR PARAMETERS

FRYING

GARLIC

KINETIC EQUATION. POWER MODEL

Abstract

Heat and mass transfer phenomena that take place during FRYING cause physicochemical changes, which affect the colour and surface of the fried products. The effect of FRYING temperature on the colour changes and heat transfer during deep fat FRYING of GARLIC has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (DE) were used to estimate colour changes during FRYING as a function of oil temperature and time. L* value of fried GARLIC decreased during FRYING but a* and b* values were increased. A first-order kinetic equation was used for each one of the three COLOUR PARAMETERS, in which the rate constant is a function of oil temperatures. The results showed that oil temperature have a significant effect on the COLOUR PARAMETERS. Different kinetic models were used to fit the experimental data and the results revealed that the power model was the most suitable to describe the color change intensity (DE). Center temperature of GARLIC slice increased with increase in oil temperature and time during FRYING.

Cites

No record.

References

Cite

APA: Copy

SALEHI, F., & HOSSEINI GHABOOS, S.H.. (2019). COLOR CHANGES KINETICS AND HEAT TRANSFER DURING DEEP FAT FRYING OF GARLIC SLICE. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 9(1), 45-52. SID. https://sid.ir/paper/713839/en

Vancouver: Copy

SALEHI F., HOSSEINI GHABOOS S.H.. COLOR CHANGES KINETICS AND HEAT TRANSFER DURING DEEP FAT FRYING OF GARLIC SLICE. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2019;9(1):45-52. Available from: https://sid.ir/paper/713839/en

IEEE: Copy

F. SALEHI, and S.H. HOSSEINI GHABOOS, “COLOR CHANGES KINETICS AND HEAT TRANSFER DURING DEEP FAT FRYING OF GARLIC SLICE,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 9, no. 1, pp. 45–52, 2019, [Online]. Available: https://sid.ir/paper/713839/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops