State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
College of Food Science and Engineering, Inner Mongolia Agricultural University, 306 Street Zhao Wu Da, Huhhot, Inner Mongolia 010018, China.
Food Chem. 2021 Dec 15;365:130427. doi: 10.1016/j.foodchem.2021.130427. Epub 2021 Jun 19.
Oil absorption behavior of fried foods is affected by oil property during frying process. The present study investigated the effect of oil viscosity and surface activity on the oil uptake of fried potato strips with frying temperature. Results showed that oil content of palm oil (PO) and soybean oil (SBO) in fried strips increased with the frying temperature between 140 °C and 180 °C, while deceased at 200 °C. Oil distribution determined by LF-NMR and CLSM confirmed the changes of oil content of fried potato strips. Interfacial tension and surfactant content (monoglycerides, diglycerides, total polar compounds) of PO and SBO increased with frying temperature and affected the oil absorption of fried strips. Frying temperature and oil type showed no effect on surface tension. Besides, the higher level of viscosity, interfacial tension and surfactants of SBO than those of PO facilitated the more SO and TO of fried potato strips.
油炸过程中油的性质会影响油炸食品的吸油行为。本研究探讨了油的粘度和表面活性对油炸土豆条吸油量的影响，以及油炸温度的影响。结果表明，在 140°C 至 180°C 之间，棕榈油（PO）和大豆油（SBO）的含油率随着油炸温度的升高而增加，而在 200°C 时则减少。LF-NMR 和 CLSM 确定的油分布证实了油炸土豆条的含油量变化。PO 和 SBO 的界面张力和表面活性剂含量（单甘油脂、二甘油脂、总极性化合物）随油炸温度的升高而增加，影响了油炸条的吸油率。油炸温度和油的类型对表面张力没有影响。此外，SBO 的粘度、界面张力和表面活性剂水平高于 PO，这使得 SBO 油炸的土豆条中的 SO 和 TO 更多。
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