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Observation of the Structure, Moisture Distribution, and Oil Distribution in the Coating of Tempura by NMR Micro Imaging
Author(s) -
Horigane A.K.,
Motoi H.,
Irie K.,
Yoshida M.
Publication year - 2003
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.1365-2621.2003.tb07014.x
Subject(s) - coating , porosity , moisture , materials science , layer (electronics) , water content , composite material , distribution (mathematics) , geology , mathematics , mathematical analysis , geotechnical engineering
ABSTRACT: The 3‐layered fine structure of the coating of the Japanese oil‐fried battered food, tempura, was observed by nuclear magnetic resonance micro imaging. The porosity of the intermediate layer was correlated to the moisture content of the batter. Chemical shift imaging, which gave moisture distribution and oil distribution images, revealed the changes in the coating after cooking. The oil was detected to a depth of only 1 mm in the outer layer immediately after frying, and its distribution slightly expanded in the surface layer with time after frying. Water quickly transferred from bean curd (tofu) as 1 ingredient, to the coating along the porous network wall within 25 min after frying.