Moisture migration in a potato starch patty during post-frying period

ROVEDO, CO; ZORRILLA, SE; SINGH, RP

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Food & Nutrition Press

Lugar: Trumbull; Año: 1999 vol. 23 p. 407 - 420

0145-8892

The change in crispness of the crust region of a fried food due to water migration was studied during frying and post-frying period. Moisture distribution was determined immediately after frying and at different times during storage. A restructured starch system consisting of potato starch and distilled water was prepared in the shape of a patty. The moisture distribution in the patty was determined during frying and post-frying period. Experiments were conducted for two different frying times, 10 and 20 min, using an oil temperature of 180°C. Moisture distribution also was determined in patties fried for 10 min and stored at 4°C in a sealed container for 0.5, 3, and 4.5 h. The experimental moisture profiles were compared with those obtained with a mathematical model, based on the one-dimensional heat and mass transfer in the core and crust regions of an infinite slab. Changes in the moisture content were correlated with changes in the mechanical properties of the crust during storage.