Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture
| Autor: | Céline Hofleitner, Têko Gouyo, Christian Mestres, Philippe Bohuon, Éric Rondet |
|---|---|
| Přispěvatelé: | Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut Agro - Montpellier SupAgro, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) |
| Rok vydání: | 2021 |
| Předmět: |
Pore size
French fries Mineralogy Crust 04 agricultural and veterinary sciences Sensory analysis Microstructure 040401 food science Texture (geology) Crispness 03 medical and health sciences Crust microstructure 0404 agricultural biotechnology 0302 clinical medicine Volume (thermodynamics) [SDV.IDA]Life Sciences [q-bio]/Food engineering 030221 ophthalmology & optometry Porosity X-ray micro-computed tomography [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Geology Food Science Shrinkage |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, 2021, 298, pp.110484. ⟨10.1016/j.jfoodeng.2021.110484⟩ |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2021.110484 |
| Popis: | International audience; This study aimed to identify the microstructural parameters of the crust which can explain the crispness of French fries. The French fry microstructure was visualized by X-ray micro-computed tomography (XMT). Analysis of the images provided information on the pore size distribution, global porosity of the French fries and local porosity of the crust region. The results revealed that prefrozen French fries do not practically undergo any volume shrinkage during frying. The total porosity created in French fries corresponds to the volume of water loss during frying. The difference between hot-air fried and deep-fat fried French fries was mainly related to the pore diameter and pore size distribution in the crust. Principal component analysis between the sensory and morphometric parameters showed that the volume of small pores (diameter < 0.15 mm) and the span of the pore size distribution in the first millimetres of the crust correlated with the crispness of the product (r > 0.85, P value < 0.05). Thus, a French fry is crispier if the pores generated in the crust have a small median diameter (diameter < 0.2 mm), as well as a large dispersion of pore diameters. |
| Databáze: | OpenAIRE |
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