Post Frying Structural Changes in Batter Coatings

面糊涂层对油炸食品的质地（脆度）、风味和美观都有重要的贡献。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煎炸前或煎炸过程中，但对面糊涂层微观结构变化的研究非常有限，特别是在煎炸后。本提案旨在从工程、食品和材料科学方面引入基础知识，以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坍塌。因此，目标是：开发改进的评估油炸涂层产品质地（脆度）的方法；评估面糊表面水分和脂肪的变化以及油炸产品在油炸后处理过程中水分和脂肪的再分配；研究了不同油炸后条件下面糊配方成分对面糊涂层玻璃化转变行为和表面粗糙度的影响。本研究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。研究了两种油炸后工艺，即加热灯下不同时间的煎炸样品和冷藏温度下不同时间的煎炸样品。脆度将使用机械和声学相结合的技术来测量。表面水分和脂肪将使用傅里叶变换红外显微镜（SR-FTIR），红外热像仪（IT）和多重标记共聚焦激光扫描显微镜（CLSM）进行评估。通过测量玻璃化转变温度和产品的微观结构来确定结构坍塌。所提出的研究将为油炸产品在油炸后的质量开发提供新的知识。预计这项工作将产生科学论文(8)和技术报告（10）。9名HQPs（2名博士，2名硕士，5名学士）将在该项目中接受培训和指导。他们将通过研究项目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，并受益于学习和交流知识的独特机会，这将为他们的职业生涯做好准备。

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.