Post Frying Structural Changes in Batter Coatings

油炸后面糊涂层的结构变化

• 批准号: RGPIN-2017-05631
• 负责人: Ngadi, Michael
• 金额: $ 2.4万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=637834
• 关键词: Post; Frying; Structural; Changes; Batter

Batter coatings contribute important texture (crispness), flavour and aesthetics to fried foods. Much of their functionalities are attributed to phase transitions and development of microstructure during frying as well post frying. While much studies have focused on pre-frying or at-frying processes, there has been very limited studies on microstructural changes in batter coating, particularly during post frying. This proposal seeks to bring fundamental knowledge from engineering, food and material science to elucidate structure development and collapse in the batter coatings during post frying handling of fried coated products. Therefore, the objectives are to: develop improved method of assessing texture (crispness) of fried coated products; assessing changes in surface moisture and fat of batter coats as well as moisture and fat redistribution during post frying handling of fried product; study the influence of batter formulation ingredients on glass transition behavior and surface roughness of the batter coatings held under different post frying conditions. A model product consisting of a meat analog gel (as the core) and batter coating of various formulations will be used in the study. Two post frying process will be studied namely holding fried samples under a heat lamp for various times and storing the fried samples in refrigerated temperatures for different periods. Crispness will be measured using combined mechanical and acoustic technique. Surface moisture and fat will be assessed using Fourier transform infrared microscopy (SR-FTIR), infrared thermography (IT) and multiple labelling confocal laser scanning microscopy (CLSM). Structural collapse will be determine by measuring glass transition temperatures as well as microstructure of products. The proposed research will develop new knowledge on quality development of fried products during post frying. It is expected that scientific papers (8) and technical presentations (10) will result from the work. Nine HQPs (2 PhD; 2 MSC; 5 BEng) will be trained and mentored on the project. They will acquire both technical and soft skills by working of different aspects of the research program. The HQPs will work in a dynamic research environment and benefit from unique opportunity to learn and exchange knowledge that will prepare them for an excellent professional career.

面糊涂层为油炸食品提供了重要的质地(酥脆)、风味和美学。它们的大部分功能归因于油炸过程中的相变和微观结构的发展，以及油炸后的相变。虽然许多研究都集中在油炸前或油炸过程中，但对面糊涂层微观结构变化的研究非常有限，特别是在油炸后。这项建议寻求利用工程学、食品和材料科学的基本知识来阐明油炸涂层产品在油炸后处理过程中面糊涂层的结构发展和崩溃。因此，我们的目标是：改进油炸涂层产品质地(脆度)的评估方法；评估油炸产品油炸后处理过程中面糊涂层表面水分和脂肪的变化以及水分和脂肪的再分布；研究面糊配方成分对不同油炸后条件下面糊涂层玻璃化转变行为和表面粗糙度的影响。研究中将使用由肉类模拟凝胶(作为核心)和各种配方的面糊涂层组成的模型产品。对油炸后的两种工艺进行了研究，即油炸样品在加热灯下放置不同时间，油炸样品在冷藏温度下保存不同时间。脆度将使用机械和声学相结合的技术进行测量。表面水分和脂肪将使用傅立叶变换红外显微镜(SR-FTIR)、红外热像仪(IT)和多标记共聚焦激光扫描显微镜(CLSM)进行评估。结构坍塌将通过测量玻璃化转变温度和产品的微观结构来确定。这项拟议的研究将对油炸产品在油炸后的质量发展方面产生新的认识。预计这项工作将产生科学论文(8篇)和技术报告(10篇)。9名HQP(2名博士、2名硕士、5名文凭)将接受该项目的培训和指导。他们将通过研究计划的不同方面的工作来获得技术和软技能。HQP将在充满活力的研究环境中工作，并受益于独特的学习和交流知识的机会，这将为他们出色的职业生涯做好准备。