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Effect of surface roughness on post‐frying oil absorption in wheat flour and water food model
Author(s) -
Thanatuksorn Pariya,
Pradistsuwana Chidphong,
Jantawat Pantipa,
Suzuki Toru
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2300
Subject(s) - surface roughness , absorption of water , moisture , materials science , fractal dimension , water content , food science , surface finish , absorption (acoustics) , fractal , chemistry , composite material , mathematics , mathematical analysis , geotechnical engineering , engineering
The effects of surface roughness and post‐fried cooling time on oil absorption were investigated for a food model comprised of various wheat flour and water mixtures. The models were prepared by varying the initial moisture contents as 400, 600 and 800 g kg −1 . The samples were then fried at 150 °C in palm olein oil for 5 min and then left to cool down for 0, 1, 3 or 6 min. Fractal analysis was used to evaluate the resulting surface roughness of samples fried for 5 min. The results revealed that the average fractal dimension increased as the sample's initial moisture was increased. The adhered oil on the surface decreased with cooling time; however, the absorbed oil increased. The surface roughness that is generated during frying causes the quantity of adhered oil to increase during the initial cooling stage. As cooling progresses, the surface oil is absorbed by the sample in proportion to the fractal dimension and the initial moisture content. Copyright © 2005 Society of Chemical Industry