EFFECT OF COOKING PRETREATMENT ON FRYING PROCESS OF EGGPLANT AND EVALUATION OF KINETIC OF OIL ABSORPTION AND MOISTURE CHANGES OF EGGPLANT DURING DEEP FAT FRYING AND COOLING PERIOD

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.

KHALILIAN S.; ZIAIIFAR A.M.; ASGHARI A.; KASHANINEJAD M.; MOHEBBI M.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:62 Page(s): 147-154

Download Full-Text

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

Persian Verion

View:

1,422

Download:

Cites:

Information Journal Paper

Title

EFFECT OF COOKING PRETREATMENT ON FRYING PROCESS OF EGGPLANT AND EVALUATION OF KINETIC OF OIL ABSORPTION AND MOISTURE CHANGES OF EGGPLANT DURING DEEP FAT FRYING AND COOLING PERIOD

Author(s)

Keywords

DEEP FAT FRYINGQ1

EGGPLANTQ1

OIL ABSORPTIONQ1

COOKING PREPROCESSINGQ1

Abstract

Frying technology is one of the oldest of food preparing that it used in household and industrial scale, widely. Due to the increasing tendency of consumers to use low-fat products, efforts to reduce oil uptake in fried products has been done. EGGPLANT absorbs high amount of oil during frying because of high amount moisture and porous texture. In this study effect of different frying times (90, 120, 150 and 180 seconds) and cooking times (1, 4, 7 and 10 minutes) on mass transfer kinetic (oil and moisture) EGGPLANT samples during deep fat drying and cooling period was investigated. Results of analysis variance (ANOVA) showed that independent variables on oil and moisture content was significant (p<0.05). Results of this study showed that cooking pretreatment (hot water and atmospheric pressure) 60%, decreased oil content in comparison with which did not any pretreatment (control). In mention that cooking time 7 minutes had higher than effect on oil content decreasing (72%). To investigate the kinetic relationships, EGGPLANT samples for 1, 3, 5, 8, 10, 12, 15, 30, 60, 75, 90, 120 and 150 seconds were fried and after each stage of oil and moisture were measured. In addition, at the end of each of these times, were immediately removed from the oil in order to measure the surface oil, immersed in ether, and the amount of oil absorbed (structural) and surface oil samples were measured. Results of mass transfer kinetic during DEEP FAT FRYING at 180oC, showed that oil content fried EGGPLANT had maximum value on the first time of DEEP FAT FRYING process and then decreased. Also fried EGGPLANT moisture content decreased, quickly and then velocity of reducing the moisture content of the samples, also declined.

Cites

Measurement of Central Temperature and Color Changes of Onion Slices During Frying Process

References

No record.

Cite

APA: Copy

KHALILIAN, S., ZIAIIFAR, A.M., ASGHARI, A., KASHANINEJAD, M., & MOHEBBI, M.. (2017). EFFECT OF COOKING PRETREATMENT ON FRYING PROCESS OF EGGPLANT AND EVALUATION OF KINETIC OF OIL ABSORPTION AND MOISTURE CHANGES OF EGGPLANT DURING DEEP FAT FRYING AND COOLING PERIOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(62), 147-154. SID. https://sid.ir/paper/71952/en

Vancouver: Copy

KHALILIAN S., ZIAIIFAR A.M., ASGHARI A., KASHANINEJAD M., MOHEBBI M.. EFFECT OF COOKING PRETREATMENT ON FRYING PROCESS OF EGGPLANT AND EVALUATION OF KINETIC OF OIL ABSORPTION AND MOISTURE CHANGES OF EGGPLANT DURING DEEP FAT FRYING AND COOLING PERIOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(62):147-154. Available from: https://sid.ir/paper/71952/en

IEEE: Copy

S. KHALILIAN, A.M. ZIAIIFAR, A. ASGHARI, M. KASHANINEJAD, and M. MOHEBBI, “EFFECT OF COOKING PRETREATMENT ON FRYING PROCESS OF EGGPLANT AND EVALUATION OF KINETIC OF OIL ABSORPTION AND MOISTURE CHANGES OF EGGPLANT DURING DEEP FAT FRYING AND COOLING PERIOD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 62, pp. 147–154, 2017, [Online]. Available: https://sid.ir/paper/71952/en

Related Journal Papers