Influence of ultrasound and edible coating on shrinkage of potato strips during frying

Document Type : Research Article


1 M. Sc. Graduate, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

2 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

3 Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz


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.


Main Subjects

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