Fried and Dehydrated Potato Products

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dc.catalogadoryvc
dc.contributor.authorPedreschi Plasencia, Franco Wilfredo
dc.contributor.authorMariottis, María Salomé
dc.contributor.authorCortés, Pablo
dc.contributor.editorJaspreet Singh & Lovedeep Kaur
dc.date.accessioned2025-04-16T16:00:21Z
dc.date.available2025-04-16T16:00:21Z
dc.date.issued2016
dc.description.abstractPotato processing is highly industrialized, technologically advanced, and very market-driven. However, the quality of its products and the economic success of this industry highly depend on available raw materials: namely, the potatoes. Deep fat frying is a complex unit operation that induces significant microstructural changes in potato tissue; in fact, most desirable characteristics of fried foods are derived from the formation of a composite structure: (1) a dry, porous, crispy, and oily outer layer or crust; and (2) a moist cooked interior or core whose microstructures have formed during the process. On the other hand, when potatoes are cooked immersed in hot water (temperature ≤ 100 °C), no crust is formed and principally microstructural changes in potato tissue such as starch gelatinization and lamella media solubilization occur and end with a final microstructure similar to that present in the core of a french fry (moist cooked interior).
dc.description.funderFONDECYT
dc.fuente.origenHistorial Académico
dc.identifier.citationPedreschi, F.; Mariottis, M. S.; Cortés, P.. Fried and Dehydrated Potato Products. In: Jaspreet Singh & Lovedeep Kaur,editors. Advances in Potato Chemistry and Technology (Second Edition). USA: Elsevier; 2016. p. 459-474.
dc.identifier.doi10.1016/B978-0-12-374349-7.00011-8
dc.identifier.isbn978012800002
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-374349-7.00011-8
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103325
dc.identifier.wosidWoS_ID: 000311235100013
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco Wilfredo; 0000-0003-0599-8466; 18770
dc.language.isoen
dc.lugar.publicacionUSA
dc.nota.accesocontenido parcial
dc.pagina.final474
dc.pagina.inicio459
dc.publisherElsevier
dc.relation.ispartofAdvances in Potato Chemistry and Technology (Second Edition)
dc.rightsacceso restringido
dc.subjectChemical composition
dc.subjectDehydrated
dc.subjectFrying
dc.subjectPotato
dc.subjectProcessing
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.titleFried and Dehydrated Potato Products
dc.typecapítulo de libro
sipa.codpersvinculados18770
sipa.trazabilidadHistorial Académico;09-07-2021
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