Modelling Shrinkage in Deep-Fried Satina Potato Slices Pretreated with Ultrasound
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Modelling Shrinkage in Deep-Fried Satina Potato Slices Pretreated with Ultrasound Fatemeh Roshani 1 & Sara Movahhed 1 & Hossein Ahmadi Chenarbon 2 Received: 26 July 2019 / Accepted: 1 September 2020/ # European Association for Potato Research 2020
Abstract When frying foods, volume changes appear as shrinkage that can affect their physical properties including density and porosity, which are both important factors for heat and mass transfer. Challenges faced in heat and mass transfer while processing foods are associated with shrinkage. It is thus necessary to analyse and quantify structural changes in foods (such as shrinkage) to better understand the transfer mechanisms and their modelling. The use of ultrasound pretreatment is a promising method to improve the qualitative and quantitative properties of fried products, including decreased sample shrinkage rate. In this regard, the effect of ultrasonic pretreatment at two frequencies (20 and 40 kHz) for 15 min on the moisture content (MC) and shrinkage of potato slices, which were deep-fried at 175 °C and 195 °C for 3, 4 and 5 min, was investigated. The samples pretreated at 40 kHz had lower MC and shrinkage than the other samples. Sample MCs decreased with temperature and frying time but shrinkage increased. Six models were used for predicting shrinkage in samples. The best model (a rectangular hyperbola) was selected based on R2 and X 2 and its coefficients were quantified using nonlinear regression analysis. Keywords Deep frying . Mass transfer . Modelling shrinkage . Ultrasound
* Sara Movahhed [email protected] Fatemeh Roshani [email protected] Hossein Ahmadi Chenarbon [email protected]
1
Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran
2
Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran
Potato Research
Introduction Potato (Solanum tuberosum L.), from the family Solanaceae, is mainly planted for its tubers. Its annual production exceeds 370 million tonnes worldwide and it is one of the most important crops after wheat, maize and rice (Movahhed and Ahmadi Chenarbon 2018). FAO reports that potato production in Iran in 2018 was 5.32 million tonnes (FAOSTAT). Potato can be consumed processed, and its most important products are potato chips and French fries. Deep-fat frying is one of the most popular single-action food processing methods. In fact, deep frying is a simultaneous heat and mass transfer process where heat transfer is through a combination of convection and conduction (Kassama and Ngadi 2003). Moreover, the high temperature of the process causes food moisture to exit as vapour to be replaced by fat in the food. Fat absorption depends on multiple factors such as oil temperature, frying time, product shape and size, pretreatments and food composition (moisture content and initial solids). When moisture leaves, and as a result of high temperatures, numerous physical and c
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