Modelling the kinetics of water loss during deep-fat frying of potato particulates
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure properties were assessed by Field Emission Scanning Elec...
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2014-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201406-0011_modelling-the-kinetics-of-water-loss-during-deep-fat-frying-of-potato-particulates.php |
| _version_ | 1797899707788296192 |
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| author | Pay-Yau Huang HUANG Yi-Chung FU |
| author_facet | Pay-Yau Huang HUANG Yi-Chung FU |
| author_sort | Pay-Yau Huang HUANG |
| collection | DOAJ |
| description | We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM). The plot of the water content versus the frying time showed two distinct regions. A first-order kinetic model correlated with the two irreversible serial rate processes, rapid process and slow process, was hypothesised to describe the water loss during frying. The results showed the simultaneous two first-order kinetic models adequately predicted the water loss of potato particulates during isothermal frying. The effect of temperature on the rate constants, k1 and k2, for the two processes was adequately modelled by the Arrhenius relationship. The observations of structural changes on the surface and in the inner section of potato particulates are critical. These physical pieces of evidence support our assumption that the mechanisms of the water loss (two-stage rate processes) before and after the transition time are different. |
| first_indexed | 2024-04-10T08:34:12Z |
| format | Article |
| id | doaj.art-caa742a7be8a4aa288af265d6fd3a762 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:12Z |
| publishDate | 2014-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-caa742a7be8a4aa288af265d6fd3a7622023-02-23T03:28:07ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172014-12-0132658559410.17221/99/2014-CJFScjf-201406-0011Modelling the kinetics of water loss during deep-fat frying of potato particulatesPay-Yau Huang HUANG0Yi-Chung FU1Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROCDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROCWe developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM). The plot of the water content versus the frying time showed two distinct regions. A first-order kinetic model correlated with the two irreversible serial rate processes, rapid process and slow process, was hypothesised to describe the water loss during frying. The results showed the simultaneous two first-order kinetic models adequately predicted the water loss of potato particulates during isothermal frying. The effect of temperature on the rate constants, k1 and k2, for the two processes was adequately modelled by the Arrhenius relationship. The observations of structural changes on the surface and in the inner section of potato particulates are critical. These physical pieces of evidence support our assumption that the mechanisms of the water loss (two-stage rate processes) before and after the transition time are different.https://cjfs.agriculturejournals.cz/artkey/cjf-201406-0011_modelling-the-kinetics-of-water-loss-during-deep-fat-frying-of-potato-particulates.phparrhenius relationshipactivation energystructural changesfesem |
| spellingShingle | Pay-Yau Huang HUANG Yi-Chung FU Modelling the kinetics of water loss during deep-fat frying of potato particulates Czech Journal of Food Sciences arrhenius relationship activation energy structural changes fesem |
| title | Modelling the kinetics of water loss during deep-fat frying of potato particulates |
| title_full | Modelling the kinetics of water loss during deep-fat frying of potato particulates |
| title_fullStr | Modelling the kinetics of water loss during deep-fat frying of potato particulates |
| title_full_unstemmed | Modelling the kinetics of water loss during deep-fat frying of potato particulates |
| title_short | Modelling the kinetics of water loss during deep-fat frying of potato particulates |
| title_sort | modelling the kinetics of water loss during deep fat frying of potato particulates |
| topic | arrhenius relationship activation energy structural changes fesem |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201406-0011_modelling-the-kinetics-of-water-loss-during-deep-fat-frying-of-potato-particulates.php |
| work_keys_str_mv | AT payyauhuanghuang modellingthekineticsofwaterlossduringdeepfatfryingofpotatoparticulates AT yichungfu modellingthekineticsofwaterlossduringdeepfatfryingofpotatoparticulates |