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Textural Characterization and Kinetics of Potato Strips During Frying
Author(s) -
Pedreschi F.,
Aguilera J.M.,
Pyle L.
Publication year - 2001
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.1365-2621.2001.tb11338.x
Subject(s) - softening , core (optical fiber) , composite material , strips , materials science , characterization (materials science) , crust , composite number , geology , nanotechnology , geophysics
A single puncture test (SPT) system was designed to determine textural changes in potato strips in situduring frying at 160, 175, and 190 °C. Puncture force changed drastically with time and depth in the strip during frying. Force‐distance curves were expressed as representative textural parameters as CF (core force), RF (rupture force), and S (springiness). Normalized parameters CF* and S* for core force and springiness were used in modeling textural changes in the core during initial tissue softening and later crust development process, respectively. High frying temperatures accelerated the process, and the finished fried potato strip was a composite structure made of a hard crust and a soft core.