油炸温度和孔隙形态对油炸薯片吸油行为的影响。
Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
College of Food Science and Engineering, Inner Mongolia Agriculture University, 306 Street Zhao Wu Da, Huhhot, Inner Mongolia 010018, China.
出版信息
Food Chem. 2021 May 30;345:128832. doi: 10.1016/j.foodchem.2020.128832. Epub 2020 Dec 8.
In present study, total oil (TO), surface oil (SO), structural oil (STO), penetrated surface oil (PSO), and oil distribution during frying were analyzed. Results showed STO (53.10-75.89%) fraction made up the largest part of TO followed by PSO (36.26-58.28%) and SO (2.59-3.50%), and the proportion of STO in TO decreased with the increasing frying time, while PSO elevated, indicating the higher frying temperature facilitated the formation of less and smaller pore in samples, and thus led to the less oil content. Therefore, effect of pore on oil absorption was further investigated. Results showed there was no significant difference in oil content of samples with initial pore diameter of 0-0.2 mm. While, TO (mainly STO) increased with the increasing initial pore diameter of 0.3-1.2 mm. The bigger initial pore diameter induced bigger pore volume and porosity. Taken together, this study provided new ideas to clarify oil absorption based on pore profiles.
本研究分析了总油（TO）、表面油（SO）、结构油（STO）、渗透表面油（PSO）和油炸过程中的油分布。结果表明，STO（53.10-75.89%）馏分构成 TO 的最大部分，其次是 PSO（36.26-58.28%）和 SO（2.59-3.50%），随着油炸时间的增加，TO 中 STO 的比例降低，而 PSO 增加，这表明较高的油炸温度促进了样品中较少且较小孔的形成，从而导致油含量降低。因此，进一步研究了孔对吸油的影响。结果表明，初始孔径为 0-0.2mm 的样品的油含量没有显著差异。然而，TO（主要是 STO）随着初始孔径为 0.3-1.2mm 的增加而增加。较大的初始孔径导致较大的孔体积和孔隙率。总的来说，这项研究为基于孔分布阐明吸油提供了新的思路。
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