Volume 18, Issue 111 (2021)                   FSCT 2021, 18(111): 371-382 | Back to browse issues page

‎ 10.52547/fsct.18.111.371

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Azadgar A, Asefi N. The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying. FSCT 2021; 18 (111) :371-382
URL: http://fsct.modares.ac.ir/article-7-34614-en.html
The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying
Ayda Azadgar1 , Narmella Asefi 2
1- Faculty of Sciences and Food Industries, Faculty of Agriculture, Islamic Azad University of Tabriz, Tabriz, Iran
2- Assistant Professor of the Faculty of Sciences and Food Industries, Faculty of Agriculture, Islamic Azad University of Tabriz, Tabriz, Iran , narmelanarmela@iaut.ac.ir
Abstract:   (1413 Views)
Frying is considered as one of the most popular methods of fast food cooking with desirable sensory characteristics as well as an important inclusive and diverse process. Since the tendency to consume fried foods with lower oil content has increased today, pretreatments such as enzymatic and ultrasonic treatment can reduce the absorption of fried oil and improve the sensory properties of food. In this study, pretreatment with hot water enzyme at 85 ° C for 2 and 4 minutes and ultrasound pretreatment at 37 kHz at 20 and 40 minutes. The effect of the above treatments on oil uptake and sensory properties was investigated. The results show that moisture diffusion coefficient increases with increasing temperature in all pretreatments due to faster exit of moisture from nutrients. The highest moisture diffusion coefficient was observed at 190 ° C. As the frying temperature increased, the oil content in the food decreased. Regarding the moisture content, there was a significant difference between control and ultrasound-treated and control enzyme samples (P<0.05). There was no significant difference between the treated enzyme samples in 2 minutes and the enzyme samples in 4 minutes (P>0.05). The shrinkage was reduced in all of the above treatments so that in the pre-treated ultrasound samples for 20 and 40 minutes were less wrinkled than the control and enzymatically treated samples. However, the difference between the ultrasound pre-treated samples for 20 minutes with the enzymatically treated samples was not significant (P>0.05).
 
Keywords: Blanching, Deep frying, Oil absorption, Ultrasound
Full-Text [PDF 796 kb]   (810 Downloads)    
Article Type: Original Research | Subject: food industry engineering
Received: 2019/07/8 | Accepted: 2020/01/7 | Published: 2021/04/30
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