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: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=660861
• 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重要的质地（脆度）、风味和美观。它们的许多功能都归因于油炸过程中以及油炸后的相变和微观结构的发展。虽然许多研究都集中在油炸前或油炸过程中，有非常有限的研究面糊涂层的微观结构变化，特别是在油炸后。该提案旨在将工程、食品和材料科学的基础知识引入油炸涂层产品的油炸后处理过程中，以阐明面糊涂层的结构发展和塌陷。因此，目标是：开发改进的方法来评估油炸涂层产品的质地（脆度）;评估面糊涂层的表面水分和脂肪的变化以及油炸产品的油炸后处理过程中的水分和脂肪再分布;研究面糊配方成分对在不同油炸后条件下保持的面糊涂层的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。将研究两个油炸后过程，即将油炸样品在加热灯下保持不同的时间，并将油炸样品在冷藏温度下储存不同的时间。脆度将使用机械和声学技术相结合的方法进行测量。将使用傅里叶变换红外显微镜（SR-FTIR）、红外热成像（IT）和多重标记共聚焦激光扫描显微镜（CLSM）评估表面水分和脂肪。通过测量产品的玻璃化转变温度以及微观结构来确定结构崩溃。本研究为油炸后食品品质的研究提供了新的思路。预计这项工作将产生科学论文（8）和技术介绍（10）。9名HQP（2名博士; 2名硕士; 5名工程学士）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获得技术和软技能。HQP将在一个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，这将为他们的职业生涯做好准备。