Effect of oil surface activity on oil absorption behavior of potato strips during frying process
Effect of oil surface activity on oil absorption behavior of potato strips during frying process
复制标题
油表面活性对马铃薯条油炸过程吸油行为的影响
DOI：
10.1016/j.foodchem.2021.130427
复制
发表时间：
2021-07-01
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
Oil absorption behavior of fried foods is affected by oil property during frying process. The present study investigated the effect of oil viscosity and surface activity on the oil uptake of fried potato strips with frying temperature. Results showed that oil content of palm oil (PO) and soybean oil (SBO) in fried strips increased with the frying temperature between 140 degrees C and 180 degrees C, while deceased at 200 degrees C. Oil distribution determined by LFNMR and CLSM confirmed the changes of oil content of fried potato strips. Interfacial tension and surfactant content (monoglycerides, diglycerides, total polar compounds) of PO and SBO increased with frying temperature and affected the oil absorption of fried strips. Frying temperature and oil type showed no effect on surface tension. Besides, the higher level of viscosity, interfacial tension and surfactants of SBO than those of PO facilitated the more SO and TO of fried potato strips.
