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MOISTURE MIGRATION IN A POTATO STARCH PATTY DURING POST‐FRYING PERIOD
Author(s) -
ROVEDO CLARA O.,
ZORRILLA SUSANA E.,
SINGH R. PAUL
Publication year - 1999
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1999.tb00394.x
Subject(s) - moisture , water content , distilled water , starch , shrinkage , chemistry , materials science , food science , composite material , geology , geotechnical engineering , chromatography
The change in crispness of the crust region of a fried food due to water migration was studied duringfrving and post‐frying period. Moisture distribution was determined immediately after frying and at different times during storage. A restructured starch system consisting of potato starch and distilled water 16 was prepared in the shape of a patty. the moisture distribution in the patty was determined during fiying and post‐frying period. Experiments were conducted for two dfferent flying times, 10 and 20 mm, using an oil temperature of 180G. Moisture distribution also was determined in patties fried for 10 mm and stored at 4C in a sealed container for 0.5, 3, and 4.5 h. The experimental moisture profiles were compared with those obtained with a mathematical model, based on the one‐dimensional heat and mass transfer in the core and crust regions of an infinite slab. Changes in the moisture content were correlated with changes in the mechanical properties of the crust during storage.