Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods

The process of deep-frying potatoes dates from years around 1700 A.D. Despite being the most important method of preparations, deep-frying has remained the same since its origins. In the following study, microwave frying was compared against conventional frying at 177, 185 and 191 °C, furthermore, t...

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Detalles Bibliográficos
Autor principal:	Luna M., Efrain E.
Otros Autores:	Acosta, Adela
Formato:	Tesis
Lenguaje:	Español
Publicado:	Zamorano: Escuela Agrícola Panamericana, 2019. 2019
Materias:	Absorption Deep-Frying Fat Microwave-Fryer Potato Wat
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/6569

id	ZAMORANO6569
record_format	dspace
spelling	ZAMORANO65692023-03-24T15:04:03Z Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods Luna M., Efrain E. Acosta, Adela Takhar, Pawan Absorption Deep-Frying Fat Microwave-Fryer Potato Wat The process of deep-frying potatoes dates from years around 1700 A.D. Despite being the most important method of preparations, deep-frying has remained the same since its origins. In the following study, microwave frying was compared against conventional frying at 177, 185 and 191 °C, furthermore, the addition of microwave energy after 1 minute of conventional frying was tested as well. Two different parameters were analyzed for each treatment: Oil Uptake and Moisture Transport. The effects of microwave energy in oil uptake were analyzed by measuring final fat content through Soxhlet extraction. Moisture transport was analyzed by measuring initial and final moisture content by freezing the samples in liquid nitrogen and then heating samples at 105 Celsius, with a posterior measurement weight loss. Microwave energy was found to increment moisture loss and oil uptake in the process of deep frying. It is speculated that microwave energy increases the energy inputted into the system, and thus it boosts water loss and therefore oil uptake after the frying finished. Temperature showed to have an impact in water loss but not in oil uptake. Said phenomenon can be explained by the fact that most of the oil absorbed by potatoes is absorbed after the frying process has been done. Further studies need to be done in order to give a deep and clear explanation of the effects of microwave energy on the complex process of deep frying. 2019-11-27T00:39:29Z 2019-11-27T00:39:29Z 2019 Thesis https://bdigital.zamorano.edu/handle/11036/6569 spa 19 p. Copyright Escuela Agrícola Panamericana, Zamorano, 2019 http://creativecommons.org/licenses/by-nc-nd/3.0/es openAccess application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2019.
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Español
topic	Absorption Deep-Frying Fat Microwave-Fryer Potato Wat
spellingShingle	Absorption Deep-Frying Fat Microwave-Fryer Potato Wat Luna M., Efrain E. Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
description	The process of deep-frying potatoes dates from years around 1700 A.D. Despite being the most important method of preparations, deep-frying has remained the same since its origins. In the following study, microwave frying was compared against conventional frying at 177, 185 and 191 °C, furthermore, the addition of microwave energy after 1 minute of conventional frying was tested as well. Two different parameters were analyzed for each treatment: Oil Uptake and Moisture Transport. The effects of microwave energy in oil uptake were analyzed by measuring final fat content through Soxhlet extraction. Moisture transport was analyzed by measuring initial and final moisture content by freezing the samples in liquid nitrogen and then heating samples at 105 Celsius, with a posterior measurement weight loss. Microwave energy was found to increment moisture loss and oil uptake in the process of deep frying. It is speculated that microwave energy increases the energy inputted into the system, and thus it boosts water loss and therefore oil uptake after the frying finished. Temperature showed to have an impact in water loss but not in oil uptake. Said phenomenon can be explained by the fact that most of the oil absorbed by potatoes is absorbed after the frying process has been done. Further studies need to be done in order to give a deep and clear explanation of the effects of microwave energy on the complex process of deep frying.
author2	Acosta, Adela
author_facet	Acosta, Adela Luna M., Efrain E.
format	Tesis
author	Luna M., Efrain E.
author_sort	Luna M., Efrain E.
title	Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
title_short	Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
title_full	Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
title_fullStr	Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
title_full_unstemmed	Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
title_sort	effect of microwave frying on moisture transport and oil uptake in fried foods
publisher	Zamorano: Escuela Agrícola Panamericana, 2019.
publishDate	2019
url	https://bdigital.zamorano.edu/handle/11036/6569
work_keys_str_mv	AT lunamefraine effectofmicrowavefryingonmoisturetransportandoiluptakeinfriedfoods
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Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods

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