سال انتشار: ۱۳۸۷

محل انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۱۱

نویسنده(ها):

J. Kuldiloke – Mahidol University, Faculty of Engineering, Department of Chemical Engineering
M. N. Eshtiaghi –

چکیده:

Effects of high hydrostatic pressure treatment (400 and 600 MPa) and subsequent freezing on water removal, oil uptake, texture as well as browning of potato chips andFrench fries were investigated. High pressure treated samples showed less oil content and U-value (oil uptake / water removal) compare to untreated or water blanched friedsamples. High pressure pre treated and subsequent frizzed French fries had higher texture value (indicated as shear force) after frying compare to untreated or waterblanched fried sample. In general, the brawn color of high pressure pretreated chips and French fries was highest followed by untreated and water blanched fried sample.