Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD. (August 2019)

• Record Type: Journal Article
• Authors: Yang, Dan; Wu, Gangcheng; Li, Peiyan; Zhang, Hui; Qi, Xiguang
• Is Part Of: Food research international. Volume 122(2019)
• Page Start: 295
• Page End: 302
• Publication Date: 2019-08
• Subjects: Potato strips -- Oil uptake -- Frying -- Freeze -- Microstructure -- Oil distribution -- Crystallinity; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.04.024
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: This paper aimed to clarify the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying, and to discuss the effects of freeze pretreatment on the oil absorption behavior of potato strips. We investigated the oil distribution; the microstructure changes in the crust, core, and potato strip surface; and the crystal pattern changes in the potato starch during frying by using magnetic resonance imaging, scanning electron microscopy, and X-ray diffraction. We monitored the profile histories of the moisture, oil and potato strip temperature, and oil uptake during frying and cooling. Results showed that during frying, the diversification of oil content in potato and oil infiltration path was closely related to the microstructure, moisture content, and temperature changes of potato strips and the interaction between starch and oil components. Moreover, freeze pretreatment significantly decreased the moisture content ( P < .05) and increased oil content ( P < .05) of potato strips and affected oil infiltration, microstructural changes, and starch crystallinity ( P < .05) during frying. This paper may help in the further understanding of the oil absorption behavior of potato strips during frying and cooling, and may provide ideas for effective oil control measures. Graphical abstract: Unlabelled Image Highlights: Freezing affected oil uptake, microstructure, and the XRD pattern of samples during frying. The oil absorption behavior of pre-frozen potato strips was investigated. Starch crystal pattern and crystallinity were affected by freezing and frying. The oil uptake behavior was related to microstructure changes, heat, and mass transfer.