Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Science and Technology of Food Industry》 2015-13
Add to Favorite Get Latest Update

Effect of formula and pre- drying time on the moisture content and oil content of fried batter coatings

QI Li-na;CHENG Yu-dong;JIN Yin-zhe;College of Food Science and Technology,Shanghai Ocean University;  
To understand the formula of coating,frying time and methods of pre- drying on the impact of the oil uptake of the fried coatings,a kinetic study of frying coatings was conducted.Water content and oil content of the batter coatings( pure wheat flour,hydroxy propyl methyl cellulose( HPMC) added,xanthan gum added and fish scale collagen added) which pre- dried for 0min,15 min,30min and then fried at 180℃ were investigated. Results showed that: batter coatings with HPMC added had the higher water content and lower oil content. Pre- drying could affect the mass transfer of the coating during frying,the longer pre- drying time was,the lower water diffusion rate and oil uptake rate would be.Fick's law of diffusion and the first order kinetic model fitted properly the values investigated,and could describe the water diffusion and oil uptake process well.
【Fund】: 上海市科委部分地方院校能力建设项目(12290502200);; 上海高校知识服务平台-上海海洋大学水产动物遗传育种中心(ZF1206)
【CateGory Index】: TS213.2
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved