Textural characterization and kinetics of potato strips during frying

dc.creatorPedreschi, F
dc.creatorAguilera, JM
dc.creatorPyle, L
dc.date.accessioned2024-01-10T12:43:29Z
dc.date.available2024-01-10T12:43:29Z
dc.date.created2024-01-10T12:43:29Z
dc.date.issued2001
dc.identifier10.1111/j.1365-2621.2001.tb11338.x
dc.identifier1750-3841
dc.identifier0022-1147
dc.identifierhttps://doi.org/10.1111/j.1365-2621.2001.tb11338.x
dc.identifierhttps://repositorio.uc.cl/handle/11534/77598
dc.identifierWOS:000168880200026
dc.description.abstractA single puncture test (SPT) system was designed to determine textural changes in potato strips in situ during frying at 160, 175, and 190 degreesC. Puncture force changed drastically with time and depth in the strip during frying. Force-distance curves were expressed as representative textural parameters as CF (core force), RF (rupture force), and S (springiness). Normalized parameters CF* and S* for core force and springiness were used In modeling textural changes in the core during initial tissue softening and later crust development process, respectively. High frying temperatures accelerated the process, and the finished fried potato strip was a composite structure made of a hard crust and a soft core.
dc.languageen
dc.publisherWILEY
dc.rightsacceso restringido
dc.subjectpuncture test
dc.subjectfrying
dc.subjectfrench fries
dc.subjectcrust
dc.subjecttexture
dc.subjectkinetics
dc.titleTextural characterization and kinetics of potato strips during frying
dc.typeartículo


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