Effect of Water Content on Physical Properties of Potato Chips

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dc.catalogadorpva
dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorMoyano, Pedro
dc.date.accessioned2025-04-14T19:50:49Z
dc.date.available2025-04-14T19:50:49Z
dc.date.issued2010
dc.description.abstractThe 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.
dc.format.extent8 páginas
dc.fuente.origenORCID
dc.identifier.doi10.1002/9780470958193.ch45
dc.identifier.eisbn9780470958193
dc.identifier.isbn9780813812731
dc.identifier.scopusidSCOPUS_ID:84886125352
dc.identifier.urihttp://doi.org/10.1002/9780470958193.ch45
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103232
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco; 0000-0003-0599-8466; 18770
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final531
dc.pagina.inicio523
dc.publisherWiley-Blackwell
dc.relation.ispartofWater Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
dc.rightsacceso restringido
dc.subjectCrispy structure of potato chips - changes at cellular and subcellular levels
dc.subjectEffect of water content on physical properties of potato chips
dc.subjectFrying in hot oil between 160° and 180°C - characterized by high drying velocities
dc.subjectPenetrated surface oil (PSO) - oil suctioned into food during cooling
dc.subjectProperties and stability of food and biological systems
dc.subjectStructural oil (StO) - oil absorbed during frying
dc.subjectSurface oil (SO) - oil on surface of chips
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.ods12 Responsible consumption and production
dc.subject.ods03 Good health and well-being
dc.subject.odspa12 Producción y consumo responsables
dc.subject.odspa03 Salud y bienestar
dc.titleEffect of Water Content on Physical Properties of Potato Chips
dc.typecapítulo de libro
sipa.codpersvinculados18770
sipa.trazabilidadORCID;2025-04-14
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