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Evaluation of different techniques for microstructural characterization of deep-fat fried foods.

机译：评价不同技术的深油炸食品的微结构表征。

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摘要

This study investigated the use of different techniques in evaluating the microstructural characteristics of deep-fat fried chicken nuggets, and considered the effect of frying conditions and batter formulation.;Porosity of preformed and lab formulated deep-fat fried chicken nuggets batter coatings were investigated using helium pycnometry. There was significant (P 0.05) effect of frying temperature and batter formulation on porosity. Porosity at 170°C was significantly different from those at 180 and 190°C, while porosity of batter with 100% wheat flour was significantly lower than the other formulated batters. However, porosity increased with frying time and temperature, and it ranged from 2.15--47.9% and 9.96--54.8% for the preformed and the formulated batter, respectively. Porosity demonstrated significant (P 0.05) positive and negative correlation with fat uptake and moisture loss, respectively for all batter coatings.;Images (3-D) of deep-fat fried chicken nuggets batter coating and core were obtained by X-ray micro computed tomography (CT). Porosity for the batter coating and the chicken core varied from 7--14.1% and 4.4--7.7%, respectively. Frying time significantly (P 0.05) influenced porosity, fragmentation index (degree of interconnectivity) and pore count. Porosity and pore count increased with frying time while pore interconnectivity decreased. Pore shapes were between cylindrical and spherical structure for the coating, while the core pores showed cylindrical shape. Pore size distribution showed that micropores ( 100 mum) increased in volume and number with frying time.;X-ray microCT was also used to investigate the effect of batter formulation on pore characteristics. There was significant (P 0.05) effect of batter formulation on porosity, fragmentation index and pore count. Pore shape of all the formulations remained relatively the same with structure model index from 2--3, indicating cylindrical shape. Porosity ranged between 18.2--32.1%. The addition of carboxymethyl cellulose (CMC) caused about 25% decrease in porosity, though not significantly. The addition of rice flour into the batter formulation resulted in significant increase in porosity when compared to batter with 100% wheat flour without CMC inclusion. The addition of CMC resulted in decreased interconnectivity between the pores while rice flour addition caused increase pore connectivity. Other properties of the batter such as viscosity, batter pick-up, fried batter color, texture, moisture and fat content were significantly (P 0.05) influenced by batter formulation. Some correlations were shown between the physico-chemical properties of the batter system and porosity.;Mercury intrusion porosimetry was used to obtain porosity, pore size distribution and pore shape for freeze dried deep-fat fried chicken nuggets batter coating. Porosity was found to range between 40--69%. Frying time and temperature significantly (P 0.05) influenced porosity. Porosity showed a high positive and negative correlation with moisture and fat contents, and the correlation coefficients was between 0.88--0.96 and 0.78--0.8, respectively. Pore volume, pore area and mean pore diameter varied between 0.54--1.5 cm3/g, 2.53--15.5 m2/g and 0.25--8.32 mum, respectively. Hysteresis phenomenon showed that pore shapes other than cylindrical structure were present within the samples.;Fluorescence and reflective images of the deep fat-fried chicken nuggets batter coating were obtained in 2-D using confocal laser scanning microscopy (CLSM). There was a decrease in fat intensity from the surface towards the core of the sample. Porosity and fat distribution were significantly influenced by frying temperature and time. Porosity ranged between 5--33%, while pore size varied from 1.20--523 mum. There was formation of smaller (pores ≤ 42 mum) and bigger (pores ≥ 270 mum) pores, while medium size (191--270 mum) pores diminished with frying time. There was a strong correlation (r = 0.79) between fat distribution obtained from CLSM imaging and fat content obtained by the conventional method at 180 and 190°C, indicating a reasonable capacity to predict one from the other.;All the techniques used effectively evaluated the microstructural properties of fried foods studied within their limit of measurement. None of the techniques could provide full microstructural properties of the fried foods studied. It is therefore suggested that various techniques be combined in order to obtain a complete data of the pore characteristics of fried foods.
机译：本研究调查了使用各种技术评估深炸炸鸡块的微观结构特征，并考虑了油炸条件和面糊配方的影响。;研究了预制和实验室配制的深炸炸鸡块糊涂层的孔隙率氦比重瓶。油炸温度和面糊配方对孔隙率的影响显着（P <0.05）。 170°C时的孔隙率与180和190°C时的孔隙率显着不同，而100％小麦粉的面糊的孔隙度显着低于其他配方的面糊。但是，孔隙率随煎炸时间和温度的增加而增加，预制糊和配方糊的孔隙率分别为2.15--47.9％和9.96--54.8％。所有面糊涂层的孔隙率均与脂肪摄入和水分损失分别显示显着（P <0.05）正相关和负相关;深层炸鸡块面糊涂层和芯的图像（3-D）通过X射线微影获得计算机断层扫描（CT）。面糊涂层和鸡肉芯的孔隙率分别为7-1-4.1％和4.4--7.7％。油炸时间（P <0.05）显着影响孔隙度，破碎指数（互连程度）和孔数。孔隙率和孔隙数随煎炸时间而增加，而孔隙互连性降低。涂层的孔形介于圆柱状和球形之间，而核心孔呈圆柱状。孔尺寸分布表明，微孔（<100微米）的体积和数量随煎炸时间的增加而增加。; X射线microCT还用于研究面糊配方对孔特征的影响。面糊配方对孔隙率，破碎指数和孔数有显着（P <0.05）影响。所有制剂的孔形与2-2-3的结构模型指数保持相对相同，表明为圆柱形。孔隙率在18.2--32.1％之间。羧甲基纤维素（CMC）的添加虽然不明显，但导致孔隙率降低了约25％。与没有加入CMC的100％小麦粉的面糊相比，向面糊配方中添加米粉会导致孔隙率显着增加。添加CMC导致孔之间的连通性降低，而添加米粉导致孔连通性增加。面糊的其他特性，例如粘度，面糊的拾取，油炸面糊的颜色，质地，水分和脂肪含量均受面糊配方的影响显着（P <0.05）。面糊体系的理化性质与孔隙率之间存在一定的相关性。采用水银压入孔隙率法获得了冻干深脂炸鸡块面糊涂层的孔隙率，孔径分布和孔形。发现孔隙率在40--69％之间。油炸时间和温度显着（P <0.05）影响孔隙度。孔隙率与水分和脂肪含量呈高度正相关和负相关，相关系数分别在0.88--0.96和0.78--0.8之间。孔体积，孔面积和平均孔径分别在0.54--1.5 cm3 / g，2.53--15.5 m2 / g和0.25--8.32 mum之间变化。滞后现象表明样品中存在除圆柱形结构以外的孔形状。；使用共聚焦激光扫描显微镜（CLSM）以二维方式获得了深炸炸鸡块糊涂层的荧光和反射图像。从表面到样品核心的脂肪强度降低。油炸温度和时间会显着影响孔隙率和脂肪分布。孔隙率在5--33％之间，而孔径在1.20--523毫米之间。形成较小的孔（孔径≤42μm）和较大的孔（孔径≥270μm），而中等大小（191--270μm）的孔随着油炸时间而减少。通过CLSM成像获得的脂肪分布与通过常规方法在180和190°C下获得的脂肪含量之间存在很强的相关性（r = 0.79），这表明有合理的能力可以相互预测。在测量范围内研究了油炸食品的微观结构特性。没有一种技术可以提供所研究的油炸食品的全部微观结构特性。因此建议将各种技术结合起来以获得油炸食品的孔特性的完整数据。

著录项

  • 作者

    Adedeji, Akinbode A.;

  • 作者单位

    McGill University (Canada).;

  • 授予单位 McGill University (Canada).;
  • 学科 Agriculture Food Science and Technology.;Engineering Agricultural.
  • 学位 Ph.D.
  • 年度 2010
  • 页码 266 p.
  • 总页数 266
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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