Karacabey Erkan, Turan Merve S, Özçelik Şehriban G, Baltacıoğlu Cem, Küçüköner Erdoğan
Food Engineering Department, Engineering Faculty, Suleyman Demirel University, Isparta, 32260, Turkey.
Food Engineering Department, Engineering Faculty, Niğde University, Niğde, 51200, Turkey.
J Sci Food Agric. 2016 Oct;96(13):4603-12. doi: 10.1002/jsfa.7678. Epub 2016 Mar 31.
The main objective of the current study was to reduce the fat content of fried carrot slices with a hot air pre-drying step before frying. In this regard the effects of hot air drying and deep-fat-frying conditions on moisture and oil contents, breaking force and colour parameters of pre-dried and fried carrot slices were investigated.
Statistical analysis with response surface methodology showed that there was a significant correlation between investigated responses and process variables (P ≤ 0.05). Based on the optimal conditions (63.4 °C for drying temperature, 16% for weight loss, 152 °C for frying temperature, and 207 s for frying time) produced by the optimisation of process conditions, more than 50% reduction in fat content of fried carrot slices was achieved by hot air pre-drying before frying.
The results presented indicated that the proposed cooking method is useful to control final oil content of fried carrot slices, so indirectly limiting the daily calorie intake by consumers without spectacular losses in quality attributes. © 2016 Society of Chemical Industry.
本研究的主要目的是通过油炸前的热风预干燥步骤降低油炸胡萝卜片的脂肪含量。在此方面，研究了热风干燥和油炸条件对预干燥及油炸胡萝卜片的水分和油含量、断裂力及颜色参数的影响。
采用响应面法进行统计分析表明，所研究的响应与工艺变量之间存在显著相关性（P≤0.05）。基于工艺条件优化得出的最佳条件（干燥温度63.4°C、失重16%、油炸温度152°C、油炸时间207秒），油炸前进行热风预干燥可使油炸胡萝卜片的脂肪含量降低50%以上。
所呈现的结果表明，所提出的烹饪方法有助于控制油炸胡萝卜片的最终油含量，从而间接限制消费者的每日卡路里摄入量，同时质量属性不会有明显损失。©2016化学工业协会。
