Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA.
J Texture Stud. 2023 Aug;54(4):521-531. doi: 10.1111/jtxs.12781. Epub 2023 May 30.
There is insufficient information on the effect of temperature, moisture content (MC), and oil concentration on the mechanical properties of fried potatoes. The static mechanical testing capabilities of a dynamic mechanical analyzer (DMA) were utilized to measure the stress relaxation function of fried potatoes as a function of frying time, temperature, and testing temperature. The French fries were prepared in oil heated at 177°C, 184°C, and 191°C, and their MC and oil content (OC) values were measured as a function of frying time. The samples loaded in DMA were subjected to 2% strain, and the stress relaxation was performed for 600 s. The DMA furnace temperature was set at 37°C, 60°C, and 90°C. A two-element generalized Maxwell model was fitted into the DMA data. French Fries lost more than 70% of their moisture and absorbed more than 80% of their final OC during the first 180 s of frying. During the same interval (up to 180 s), the relaxation modulus parameters (G , G , and G ) did not change significantly and then increased linearly. These parameters also did not change considerably for MC above 2 g/g solids. At lower MC values, G and G increased as the MC was reduced, but the elastic modulus G stayed almost constant, independent of the MC.
关于温度、水分含量（MC）和油浓度对炸薯条机械性能的影响，信息还不够充分。利用动态机械分析仪（DMA）的静态机械测试能力，测量了炸薯条在油炸时间、温度和测试温度下的应力松弛函数。薯条是在 177°C、184°C 和 191°C 加热的油中制备的，并测量了它们的 MC 和油含量（OC）随油炸时间的变化。在 DMA 中加载的样品受到 2%的应变，进行了 600 s 的应力松弛。DMA 炉温设置为 37°C、60°C 和 90°C。将双元件广义 Maxwell 模型拟合到 DMA 数据中。薯条在油炸的前 180 秒内失去了超过 70%的水分，并吸收了超过 80%的最终 OC。在同一时间间隔（直到 180 秒）内，松弛模量参数（G 、G 、和 G ）没有显著变化，然后呈线性增加。在 MC 高于 2g/g 固体的情况下，这些参数也没有明显变化。在较低的 MC 值下，随着 MC 的降低，G 和 G 增加，但弹性模量 G 几乎保持不变，与 MC 无关。
