Comparison of the deep frying process in coated and uncoated dough systems.

Autores
Bertolini Suárez, R.; Campañone, Laura Analia; Garcia, Maria Alejandra; Zaritzky, Noemi Elisabet
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of an edible methylcellulose coating to reduce oil uptake during frying was analyzed on a dough system. The oil uptake reduction was 30% for coated dough discs compared to uncoated ones; the coating neither modified the water content of the samples nor the quality attributes of the fried dough such as color and texture. A mathematical model was developed including simultaneous heat and water vapor transfer at the different stages of the frying process and the cooling at environmental conditions after the product was removed from the fryer. It allowed to simulate satisfactorily the experimental data of temperature profiles, water losses and the thickness of the dehydrated zone (dT) as a function of frying time. Postfrying oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. dT) as a function of frying time. Postfrying oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids.
Fil: Bertolini Suárez, R.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campañone, Laura Analia. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Materia
Deep frying
Coated dough
Methylcellulose
Mathematical model
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/158335
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/158335
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparison of the deep frying process in coated and uncoated dough systems.Bertolini Suárez, R.Campañone, Laura AnaliaGarcia, Maria AlejandraZaritzky, Noemi ElisabetDeep fryingCoated doughMethylcelluloseMathematical modelhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of an edible methylcellulose coating to reduce oil uptake during frying was analyzed on a dough system. The oil uptake reduction was 30% for coated dough discs compared to uncoated ones; the coating neither modified the water content of the samples nor the quality attributes of the fried dough such as color and texture. A mathematical model was developed including simultaneous heat and water vapor transfer at the different stages of the frying process and the cooling at environmental conditions after the product was removed from the fryer. It allowed to simulate satisfactorily the experimental data of temperature profiles, water losses and the thickness of the dehydrated zone (dT) as a function of frying time. Postfrying oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. dT) as a function of frying time. Postfrying oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids.Fil: Bertolini Suárez, R.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Campañone, Laura Analia. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaElsevier2008-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/158335Bertolini Suárez, R.; Campañone, Laura Analia; Garcia, Maria Alejandra; Zaritzky, Noemi Elisabet; Comparison of the deep frying process in coated and uncoated dough systems.; Elsevier; Journal of Food Engineering; 84; 3; 2-2008; 383-3930260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877407003299info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2007.05.031info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:51Zoai:ri.conicet.gov.ar:11336/158335instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:59:51.747CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of the deep frying process in coated and uncoated dough systems.
title Comparison of the deep frying process in coated and uncoated dough systems.
spellingShingle Comparison of the deep frying process in coated and uncoated dough systems.
Bertolini Suárez, R.
Deep frying
Coated dough
Methylcellulose
Mathematical model
title_short Comparison of the deep frying process in coated and uncoated dough systems.
title_full Comparison of the deep frying process in coated and uncoated dough systems.
title_fullStr Comparison of the deep frying process in coated and uncoated dough systems.
title_full_unstemmed Comparison of the deep frying process in coated and uncoated dough systems.
title_sort Comparison of the deep frying process in coated and uncoated dough systems.
dc.creator.none.fl_str_mv Bertolini Suárez, R.
Campañone, Laura Analia
Garcia, Maria Alejandra
Zaritzky, Noemi Elisabet
author Bertolini Suárez, R.
author_facet Bertolini Suárez, R.
Campañone, Laura Analia
Garcia, Maria Alejandra
Zaritzky, Noemi Elisabet
author_role author
author2 Campañone, Laura Analia
Garcia, Maria Alejandra
Zaritzky, Noemi Elisabet
author2_role author
author
author
dc.subject.none.fl_str_mv Deep frying
Coated dough
Methylcellulose
Mathematical model
topic Deep frying
Coated dough
Methylcellulose
Mathematical model
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of an edible methylcellulose coating to reduce oil uptake during frying was analyzed on a dough system. The oil uptake reduction was 30% for coated dough discs compared to uncoated ones; the coating neither modified the water content of the samples nor the quality attributes of the fried dough such as color and texture. A mathematical model was developed including simultaneous heat and water vapor transfer at the different stages of the frying process and the cooling at environmental conditions after the product was removed from the fryer. It allowed to simulate satisfactorily the experimental data of temperature profiles, water losses and the thickness of the dehydrated zone (dT) as a function of frying time. Postfrying oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. dT) as a function of frying time. Postfrying oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids.
Fil: Bertolini Suárez, R.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campañone, Laura Analia. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
description The effect of an edible methylcellulose coating to reduce oil uptake during frying was analyzed on a dough system. The oil uptake reduction was 30% for coated dough discs compared to uncoated ones; the coating neither modified the water content of the samples nor the quality attributes of the fried dough such as color and texture. A mathematical model was developed including simultaneous heat and water vapor transfer at the different stages of the frying process and the cooling at environmental conditions after the product was removed from the fryer. It allowed to simulate satisfactorily the experimental data of temperature profiles, water losses and the thickness of the dehydrated zone (dT) as a function of frying time. Postfrying oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. dT) as a function of frying time. Postfrying oil uptake was correlated with dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids. dT considering microstructural changes during frying time, analyzed by SEM (scanning electron microscopy). The coating reduced oil uptake, modifying the wetting properties related to the interfacial tension and also becoming a mechanical barrier to lipids.
publishDate 2008
dc.date.none.fl_str_mv 2008-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/158335
Bertolini Suárez, R.; Campañone, Laura Analia; Garcia, Maria Alejandra; Zaritzky, Noemi Elisabet; Comparison of the deep frying process in coated and uncoated dough systems.; Elsevier; Journal of Food Engineering; 84; 3; 2-2008; 383-393
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/158335
identifier_str_mv Bertolini Suárez, R.; Campañone, Laura Analia; Garcia, Maria Alejandra; Zaritzky, Noemi Elisabet; Comparison of the deep frying process in coated and uncoated dough systems.; Elsevier; Journal of Food Engineering; 84; 3; 2-2008; 383-393
0260-8774
1873-5770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877407003299
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2007.05.031
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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