g-Frying of eggplant (Solanum melongena L.)

• Published in: Journal of food engineering 2021-03, Vol.293, p.110358, Article 110358
• Main Authors: Khalilian, Safie, Mba, Ogan I., Ngadi, Michael O.
• Format: Article
• Language: English
• Subjects: Conventional frying; Eggplant; G-frying; G-post-frying; Oil uptake
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2020.110358

The influence of centrifugal force (g) on oil content of eggplant during frying and post-frying cooling was studied. Cut discs of eggplants (Solanum melongena L.) were fried for 30, 60, 90, 120, 180 and 240 s at 150 °C. The frying oil was stirred using 2 and 3 g during the g-frying sessions. The fried products were cooled while spinning at 10, 20, 30 and 40 g for 5, 10 and 15 min. The results showed that decrease in oil content was 40% (perpendicular position) and 80% (parallel position). The g-post-frying operation decreased more the oil content of eggplant samples fried for longer times. When the centrifugal force and time increased, oil efflux was higher in the eggplant samples fried at positions perpendicular to the direction of the applied force than in the samples positioned parallel to the force. The Scanning Electron Microscope (SEM) images showed that the g-fried eggplant had less oil content and greater potential for oil exudation during g-post-frying cooling. G-frying schematics for eggplant frying. [Display omitted] •Applying centrifugation during frying led to significant reduction (40–80%) in oil absorption.•As centrifugal force increased after frying, the amount of oil absorbed decreased correspondingly.•Samples parallel to g-force direction absorbed less oil than those perpendicular to the g-force direction.•Cut eggplants fried for longer time held less oil in their porous interstices.•Centrifugal post-frying led to 83–97% reduction in oil content.