Browsing by Author "Moyano, Pedro"

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    Effect of Water Content on Physical Properties of Potato Chips
    (Wiley-Blackwell, 2010) Pedreschi Plasencia, Franco; Moyano, Pedro
    The objective of this research was to study the effect of violent drying during immer-sion frying on the texture, color, oil content and distribution, and porosity of potatochips. Some potato slices were blanched in hot water at 85°C for 3.5 min and weredeep fried in sunflower oil at 120°, 150°, and 180°C. A model based on a variablediffusion coeffi cient during the frying process was used to model water loss. Theeffective moisture diffusion coefficient increased with frying time and temperature.Oil uptake was high even for short frying times (high moisture content), suggestingthat oil wetting is an important mechanism of oil uptake during frying. The normalizedmaximum force (MF*) parameter was used in modeling textural changes in the potatoslices during frying in both stages: (a) the initial tissue-softening stage and (b) thelater crust-development process. Higher temperatures accelerated both processes;however, neither the temperature nor the pretreatment had a significant effect (P > 0.05)on the final texture of the fried potato chips. The potato chip color-difference param-eter (ΔE) tends to increase sharply as the moisture loss increases with frying time.Porosity increased abruptly as result of violent drying during frying of blanched potatoslices at 180 ° C.