Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips
Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips
复制标题
油炸温度和孔隙结构对油炸薯片吸油行为的影响
DOI：
10.1016/j.foodchem.2020.128832
复制
发表时间：
2021-05-30
期刊：
影响因子：
8.8
通讯作者：
Fan, Liuping
中科院分区：
文献类型：
--
作者：
Liu, Ying;Tian, Jianjun;Fan, Liuping
本研究分析了油炸过程中总油（TO）、表面油（SO）、结构油（STO）、渗透表面油（PSO）和油的分布。结果显示STO TO的比例最大（53.10-75.89%），其次是PSO（36.26-58.28%）和50（2.59-3.50%），随着油炸时间的延长，STO在TO中的比例逐渐降低，而PSO的比例逐渐升高，说明油炸温度越高，样品中气孔越少，气孔越小，从而导致油含量较少。因此，进一步研究了孔隙对吸油的影响。结果表明，初始孔径为0 ~ 0.2 mm的样品含油量差异不显著，而初始孔径为0.3-1.2 mm的样品，随着初始孔径的增大，TO（主要是STO）增大，初始孔径越大，孔容和孔隙率越大。综上所述，本研究为基于孔隙分布来阐明吸油性提供了新的思路。
In present study, total oil (TO), surface oil (SO), structural oil (STO), penetrated surface oil (PSO), and oil distribution during frying were analyzed. Results showed STO (53.10-75.89%) fraction made up the largest part of TO followed by PSO (36.26-58.28%) and 50 (2.59-3.50%), and the proportion of STO in TO decreased with the increasing frying time, while PSO elevated, indicating the higher frying temperature facilitated the formation of less and smaller pore in samples, and thus led to the less oil content. Therefore, effect of pore on oil absorption was further investigated. Results showed there was no significant difference in oil content of samples with initial pore diameter of 0-0.2 mm. While, TO (mainly STO) increased with the increasing initial pore diameter of 0.3-1.2 mm. The bigger initial pore diameter induced bigger pore volume and porosity. Taken together, this study provided new ideas to clarify oil absorption based on pore profiles.