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Comparitive Study on Microwave & Traditional Deep Fat Frying of Potato Slices and Fryums

Somayajula, Deepti and Gante, Bhavani (2009) Comparitive Study on Microwave & Traditional Deep Fat Frying of Potato Slices and Fryums. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Deep fat frying is a process of simultaneous heat and mass transfer. Heat is transferred from the oil to the food, water is evaporated from the food and oil is absorbed in it. Factors that affect heat and mass transfer are the thermal and physicochemical properties of the food and the oil, the geometry of the food and the temperature of the oil. The objective of our research was to study the kinetics of oil absorption and distribution in the structure of potato slices and fryums during frying. Considering the effects of three oil temperatures. Raw potato slices of about 1.2mm thickness, and fryums samples of app. 10gm weight, were fried at three constant oil temperatures, 150 0C, 170 0C, 190 0C. The amounts of oil absorbed were quantified during frying at four time intervals. The following fractions of the total oil (TO) content of potato slices and fryums were determined. 1. Penetrated surface oil (PO), 2. Surface oil (SO). Penetrated oil contained the highest fraction of the total oil content, conforming that oil absorption in potato chips and fryums is mainly a surface phenomenon. The higher the frying temperature, the lower the oil absorbed by chips. A relationship between moisture loss and oil adsorption with frying time during deep fat frying of has been developed. The main process variables are oil temperature, type of frying, time and sample material. Graphs were plotted for the following parameters at different temperature and process of frying % Moisture Vs Frying Time
Uncontrolled Keywords: Deep fat frying potato fryums microwave frying traditional frying
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jun 2009 09:45
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8981

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