Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step

The effects of pressure (21.3, 41.3, 61.3, 81.3, and 101.3 kPa) and temperature (174–184 °C) applied during the post-frying centrifuge stage on the physico-chemical characteristics of atmospheric fried plantain chips were studied. Results showed that the surface temperature dropped very fast during...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2021-12, Vol.15 (6), p.5637-5647
Main Authors: Udomkun, Patchimaporn, Innawong, Bhundit, Masso, Cargele, Klaikreuh, Daranee, Swennen, Rony, Fotso, Apollin, Alakonya, Amos, Vanlauwe, Bernard
Format: Article
Language:English
Subjects:
Acrylamide
Bulk density
Carcinogens
Centrifuges
Chemical properties
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chip formation
Cooling
Engineering
Food Science
Frying
Heat
Moisture content
Oil
Original Paper
Phenolic acids
Phenols
Physicochemical properties
Plantains
Pressure effects
Raw materials
Surface temperature
Temperature
Temperature control
Vacuum
Water content
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Summary:The effects of pressure (21.3, 41.3, 61.3, 81.3, and 101.3 kPa) and temperature (174–184 °C) applied during the post-frying centrifuge stage on the physico-chemical characteristics of atmospheric fried plantain chips were studied. Results showed that the surface temperature dropped very fast during the cooling process while the total oil content gradually increased. The oil uptake in the plantain chips increased by 7.7% after 9 min of post-frying cooling. Though an alteration in moisture and oil content was significantly affected (p 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-021-01132-0