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Effect of surface roughness on post-frying oil absorption in wheat flour and water food model

Thanatuksorn, P., Pradistsuwana, C., Jantawat, P., Suzuki, T.
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2574-2580
water content, deep fat frying, cooking fats and oils, palm oils, absorption, batters, dough, cooling, surface roughness, cooking quality, dimensions, fried foods
The effects of surface roughness and post-fried cooling time on oil absorption were investigated for a food model comprised of various wheat flour and water mixtures. The models were prepared by varying the initial moisture contents as 400, 600 and 800 g kg(-1). The samples were then fried at 150 degrees C in palm olein oil for 5 min and then left to cool down for 0, 1, 3 or 6 min. Fractal analysis was used to evaluate the resulting surface roughness of samples fried for 5 min. The results revealed that the average fractal dimension increased as the sample's initial moisture was increased. The adhered oil on the surface decreased with cooling time; however, the absorbed oil increased. The surface roughness that is generated during frying causes the quantity of adhered oil to increase during the initial cooling stage. As cooling progresses, the surface oil is absorbed by the sample in proportion to the fractal dimension and the initial moisture content.