期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：6
页码：468-475
DOI：10.19026/ajfst.11.2663
出版社：MAXWELL Science Publication
摘要：The objective of this study was to evaluate the effect of different batter formulation and pre-drying time on qualities and mass transfer during deep fat frying of batters by using a deep-fried crust model. The designed model allow the reproduction of the fried crusts with different batter and core types and made it easier to be separated for further study. The effects of Hydroxy Propyl Methyl Cellulose (HPMC), xanthan gum and fish scale collagen (2%) added to the batters and pre-drying time on mass transfer were determined. Results showed that the most reduction in oil absorption was observed when batter contained HPMC and xanthan gum. The first order kinetic based on the Fick's law were used to describe moisture transfer and oil absorption data, the effective moisture diffusivity ranged between 0.4605×10-7 m2/s and 1.4637×10-7 m2/s with R2 from 0.9834 to 0.9985 and fat transfer rate constant was between 0.4387 s-1 to 0.6812 s-1 with R2 from 0.9954 to 0.9979. Addition of HPMC or xanthan gum could significantly reduce the effective moisture diffusivity and oil transfer rate constant. Batters treated with pre-drying had lower effective moisture diffusivity and oil transfer rate during the frying process and the longer the pre-drying time was, the lower rate constant would be. Standard Deviation (SD) values showed that the designed deep-dried model system was suitable for fried crusts study.
