Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 2 2 2015 02 20 Influence of ultrasound and edible coating on shrinkage of potato strips during frying Influence of ultrasound and edible coating on shrinkage of potato strips during frying 71 83 88 10.22104/jift.2015.88 FA Tavous Ronaghi M. Sc. Graduate, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Jalal Dehghannya Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Babak Ghanbarzadeh Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz Journal Article 2014 06 19 Knowledge of the relationships between different variables during deep-fat frying of food products through modeling can be a useful tool for optimal control of the process conditions; thus increasing quality of the final fried product. The aim of this study was to investigate and model shrinkage during deep-fat frying of potato strips pretreated with 0.1 and 0.2% carboxymethyl cellulose concentration and 40 kHz ultrasound frequency for 15 minutes. The potato strips were cut into 1.2×1.2×4 cm³ rectangular pieces and after performing the pretreatments, frying process was done at three different temperatures of 150, 170 and 190ºC for 1, 2, 3 and 4 minutes. Edible coating pretreatment at both the concentrations as well as 40 kHz ultrasound frequency significantly decreased shrinkage compared to control samples. Due to the lack of suitable experimental models in the literature for modeling shrinkage, a number of experimental models proposed in this study were used to model the parameter. The average correlation coefficient between the experimental results with the results of the models was 0.98. Knowledge of the relationships between different variables during deep-fat frying of food products through modeling can be a useful tool for optimal control of the process conditions; thus increasing quality of the final fried product. The aim of this study was to investigate and model shrinkage during deep-fat frying of potato strips pretreated with 0.1 and 0.2% carboxymethyl cellulose concentration and 40 kHz ultrasound frequency for 15 minutes. The potato strips were cut into 1.2×1.2×4 cm³ rectangular pieces and after performing the pretreatments, frying process was done at three different temperatures of 150, 170 and 190ºC for 1, 2, 3 and 4 minutes. Edible coating pretreatment at both the concentrations as well as 40 kHz ultrasound frequency significantly decreased shrinkage compared to control samples. Due to the lack of suitable experimental models in the literature for modeling shrinkage, a number of experimental models proposed in this study were used to model the parameter. The average correlation coefficient between the experimental results with the results of the models was 0.98. https://jift.irost.ir/article_88_95eda22b1da7fee42866abf0718524a4.pdf