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Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs
Author(s) -
ATEBA P.,
MITTAL G. S.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb14694.x
Subject(s) - lightness , kinetics , crust , chemistry , reaction rate constant , first order , food science , thermodynamics , mineralogy , mathematics , geology , optics , physics , quantum mechanics , geophysics
Mathematical models describing dynamics of crust formation and kinetics of crust color and firmness changes were developed for the deep‐fat frying of beef meatballs. Good agreement (R2 ranged between 0.815 and 0.987) was observed between experimental and predicted data. Crust color lightness, redness, and yellowness decreased exponentially with frying time while total color change increased. All color parameters followed first order reaction kinetics. Meatball firmness was measured by peak force obtained from a puncture test whose kinetics model had a reaction rate constant of 5.39E‐3 1/(s.N n‐1 ) and a reaction order of 0.0013.