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- Title
Ilımlı Elektrik Alan ve Ultrases Ön İşlemlerinin Mikrodalga ve Derin Yağda Kızartma Teknikleriyle Üretilen Havuç Cipslerinin Renk ve Nem İçeriği Üzerine Etkisi.
- Authors
Ergün, Ahsen Rayman; Kutlu, Bengünur; Ayrıç, Fahriye; Baysal, Taner
- Abstract
In this study, color values and moisture contents of microwave-fried and deep-fried carrot chips after different pretreatments (moderate electric field and ultrasound blanching) were determined, and frying techniques were compared at the same temperature (180±3°C). Microwave frying was carried out at two microwave powers (400 and 600W) for 4 or 6 minutes. As a result, microwave frying process provided a significant reduction in the moisture contents of samples at the same temperature and time in comparison to deep frying. The least moisture content was found in the group that treated by both moderate electric field, ultrasound and microwave, as 11.19%. As time and power increased, the moisture contents of samples decreased. Ultrasound blanching was found statistically effective on the color values and moisture contents compared with conventional blanching. Additionally, more water evaporated in the frying process depending on the disintegration of plant cells by the application of electric field. Ultrasound was more effective on the color properties when used in combination with other methods, and the lightness value was found to be higher in microwave-fried samples. The highest lightness value was found in the group of moderate electric field, ultrasound blanching and microwave frying (600 W, 4 min) as 68.76.
- Subjects
ELECTRIC fields; DEEP frying; ELECTRIC cells; MOISTURE; CARROTS
- Publication
Academic Food Journal / Akademik GIDA, 2020, Vol 18, Issue 4, p382
- ISSN
1304-7582
- Publication type
Article
- DOI
10.24323/akademik-gida.850902