Effects of Frying Procedures and Compositional Factors on the Temperature Profile of Bacon
Effects of Frying Procedures and Compositional Factors on the Temperature Profile of Bacon
复制标题
油炸程序和成分因素对培根温度曲线的影响
DOI：
10.1111/j.1365-2621.1983.tb14907.x
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发表时间：
1983
影响因子：
3.9
通讯作者：
A. M. Pearson
中科院分区：
文献类型：
--
作者：
Man;J. Gray;A. M. Pearson
油炸程序（预热与冷煎锅）和成分因素（脂肪与瘦肉）的影响，在油炸培根达到的最终温度进行了研究，作为研究的前奏N-亚硝基吡咯烷形成培根的动力学。在预热煎锅设定为171°C的情况下，在6分钟油炸时间结束时整个培根样品中达到的最终温度为164 ± 3°C。最初放置在预设加热至171°C的冷煎锅中的培根样品在6分钟和8分钟油炸期结束时分别达到127 ± 5°C和165 ± 6°C的温度。观察到瘦培根条很少超过145°C，而当将来自全培根样品的分离的脂肪和瘦组分在预热的（171°C）煎锅中油炸6分钟时，脂肪接近165°C。
The effects of frying procedures (preheated vs cold skillet) and compositional factors (adipose vs lean) on the final temperatures attained in fried bacon were investigated as a prelude to studying the kinetics of N-nitrosopyrrolidine formation in bacon. With a preheated skillet set at 171°C, the final temperature reached in whole bacon samples at the end of the 6 min frying time was 164 ± 3°C. Bacon samples, initially placed in a cold skillet preset to heat to 171°C, attained temperatures of 127 ± 5°C and 165 ± 6°C at the end of 6 and 8 min frying periods, respectively. It was observed that the lean bacon strips rarely exceeded 145°C while the adipose approached 165°C when separated adipose and lean components from whole bacon samples were fried for 6 min in a preheated (171°C) skillet.