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Experimental measurement of physical pressure in foods during frying

机译：煎炸过程中食品中物理压力的实验测量

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摘要

Two important factors affecting the oil uptake in foods during deep fat frying are water content and pressure development. In the past frying studies, the physical pressure has not been measured experimentally but was calculated using computer models, which has resulted in disagreements about its magnitude. The present study tries to explain the complex mass transfer mechanisms taking place during deep fat frying with respect to real time pressure variations inside potato discs and chicken nuggets. Frying experiments were performed at two temperatures of 175 ℃ and 190 ℃ for 200 and 240 s for potato discs and chicken nuggets, respectively. The gage pressure increased rapidly above the atmospheric pressure immediately after the samples were introduced into the hot oil. The rise in pressure was greater in potato discs with greater initial moisture content. This was expected due to sudden moisture flash-off. As frying progressed, the temperature inside the samples increased whereas the gage pressure started decreasing and became negative. The onset of negative pressure was observed during initial stages of frying for chicken nuggets, but in the middle of frying for potato discs. The negative pressure values before the product is taken outside the fryer may cause increased oil uptake during frying itself. During the post frying cooling, the pressure further decreased and reached negative values. The negative pressure is expected to have caused rapid absorption of surface oil during both frying and cooling stages.
机译：影响油炸过程中食物中油吸收的两个重要因素是水含量和压力发展。在过去的油炸研究中，物理压力不是通过实验测量的，而是使用计算机模型计算的，这导致了对其大小的分歧。本研究试图解释深油炸过程中发生的复杂的传质机制，这涉及到土豆片和鸡块内部的实时压力变化。分别在175℃和190℃的两个温度下分别对马铃薯片和鸡块进行200和240 s的油炸实验。在将样品引入热油后，表压迅速升高到高于大气压。初始水分含量较高的马铃薯圆盘中压力上升幅度更大。这是由于突然的潮气飞散所预期的。随着煎炸的进行，样品内部的温度升高，而表压开始下降并变为负值。在炸鸡块的初始阶段观察到负压的发生，但是在炸土豆片的过程中观察到负压的发生。将产品带到油炸锅外之前的负压值可能会导致油炸过程中吸油量增加。在油炸后冷却期间，压力进一步降低并达到负值。预计在煎炸和冷却阶段，负压都会引起表面油的快速吸收。

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  • 来源
    《Journal of food engineering》 |2013年第2期|272-277|共6页
  • 作者

    Jaspreet Sandhu; Harkirat Bansal; Pawan S. Takhar;

  • 作者单位

    Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, IL 61801, USA;

    Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, IL 61801, USA;

    Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, IL 61801, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    frying; transport; oil uptake; chicken nuggets;

    机译：油炸运输;吸油量鸡块;

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