Effective water diffusivity in deep-fat fried restructured potato product

  1. Eli J. Pinthus1,
  2. R. Paul Singh2,
  3. Moshe Rubnov1,
  4. I. Sam Saguy1

Article first published online: 30 OCT 2003

DOI: 10.1046/j.1365-2621.1997.00399.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 32, Issue 3, pages 235–240, May 1997

Additional Information

How to Cite

Pinthus, E. J., Singh, R. P., Rubnov, M. and Saguy, I. S. (1997), Effective water diffusivity in deep-fat fried restructured potato product. International Journal of Food Science & Technology, 32: 235–240. doi: 10.1046/j.1365-2621.1997.00399.x

Author Information

  1. 1

    The Institute of Biochemistry Food Science and Nutrition Faculty of Agricultural, Food and Environmental Sciences, The Hebrew University of Jerusalem, Israel,

  2. 2

    Department of Biological and Agricultural Engineering UC Davis, CA, US

* I. Sam Saguy Faculty of Agricultural, Food and Environmental Sciences, The Hebrew University of Jerusalem, P.O.Box 12, Rehovot 76100, Israel. Fax: 972 8947 6189. e-mail: ssaguy@agri.huji.ac.il

Publication History

  1. Issue published online: 30 OCT 2003
  2. Article first published online: 30 OCT 2003

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Keywords:

  • Alginate gel;
  • crust;
  • deformability;
  • diffusion;
  • frying

Water diffusivity was determined for a restructured potato product undergoing deep-fat frying. Pre-fried product gel-strength, expressed by its deformability modulus, varied from 37 to 127 kPa and markedly affected the effective diffusion coefficients, ranging from 3.31 to 1.58 × 10−9 m2 s−1, respectively. Pre- and post-fried effective water diffusivity decreased with higher deformability modulus. Frying time reduced the effective water diffusivity only when the initial deformability modulus was higher than 52 and 79 kPa for 1 and 5 min, respectively. Oil uptake criterion was found to increase with the effective water diffusivity for frying durations of 1 and 5 min.

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