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Air-frying of meat-analog based parfried-frozen batter coated foods
Authors: Md. Hafizur Rahman Bhuiyan,
Michael O. Ngadi
Identifier: CSBE23153
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Published in: CSBE-SCGAB Technical Conferences » AGM Lethbridge 2023
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Description: Air-frying (AF) is a novel method of producing low-fat containing fried foods using hot-air. This study investigated the effects of AF parameters (time, temperature) on mass-transfer, texture, surface structure and color changes during air-frying of parfried-frozen batter coated products; and mathematically modeled their kinetics. Wheat and rice flour-based batters were used to coat a meat-analog model food. Coated products were partially-fried at 180?C for 1 min in canola oil and subsequently frozen at -18?C before they were stored for 1 week. Frozen-products were fried for different time (0, 5, 10, 15, 20 min) by hot-air of different temperature (160, 170, 180, 190?C). This study revels, the mass-transfer, texture and color development during air-frying of parfried-frozen coated products are intertwined with both AF parameter and batter-formulation. At varied air-frying temperatures, moisture content of frozen-products declined with frying time. To predict moisture-loss of parfried-frozen products, the fitness of Newton, Page, modified Page, and Henderson & Pabis model were statistically tested (R2, sum square error). Zero-order and first-order kinetic model described the kinetics of textural and color changes, at varying level of statistical fitness. Rate-constant (min-1) of moisture, texture and color changes are correlated with AF temperature. Temperature-dependency of rate-constants of the studied parameters were sufficiently modeled by Arrhenius-expression. Effective moisture diffusivity (Deff), activation energy (Ea) and rate constant (k) of textural and color changes of coated products, are intertwined with the formulations of batter system. Scanning electron microscopy based microstructural analysis (surface opening, fractal dimension) demonstrated the impacts of frying-parameter and batter-formulation on mass-transfer during AF.
Keywords: Mass transfer, texture, color, kinetics, microstructure.
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Volume:
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Date: 2023-07-23
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Conference name: CSBE/SCGAB 2023 Annual Conference, Lethbridge, Alberta, 23-26 July 2023.
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Type: Presentation
Format:
Publication type: Text.Abstract
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Coverage: North_America
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
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DOI:
Description: Air-frying (AF) is a novel method of producing low-fat containing fried foods using hot-air. This study investigated the effects of AF parameters (time, temperature) on mass-transfer, texture, surface structure and color changes during air-frying of parfried-frozen batter coated products; and mathematically modeled their kinetics. Wheat and rice flour-based batters were used to coat a meat-analog model food. Coated products were partially-fried at 180?C for 1 min in canola oil and subsequently frozen at -18?C before they were stored for 1 week. Frozen-products were fried for different time (0, 5, 10, 15, 20 min) by hot-air of different temperature (160, 170, 180, 190?C). This study revels, the mass-transfer, texture and color development during air-frying of parfried-frozen coated products are intertwined with both AF parameter and batter-formulation. At varied air-frying temperatures, moisture content of frozen-products declined with frying time. To predict moisture-loss of parfried-frozen products, the fitness of Newton, Page, modified Page, and Henderson & Pabis model were statistically tested (R2, sum square error). Zero-order and first-order kinetic model described the kinetics of textural and color changes, at varying level of statistical fitness. Rate-constant (min-1) of moisture, texture and color changes are correlated with AF temperature. Temperature-dependency of rate-constants of the studied parameters were sufficiently modeled by Arrhenius-expression. Effective moisture diffusivity (Deff), activation energy (Ea) and rate constant (k) of textural and color changes of coated products, are intertwined with the formulations of batter system. Scanning electron microscopy based microstructural analysis (surface opening, fractal dimension) demonstrated the impacts of frying-parameter and batter-formulation on mass-transfer during AF.
Keywords: Mass transfer, texture, color, kinetics, microstructure.
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2023-07-23
Technical field:
Conference name: CSBE/SCGAB 2023 Annual Conference, Lethbridge, Alberta, 23-26 July 2023.
Session name:
Other information:
Type: Presentation
Format:
Publication type: Text.Abstract
Source:
Relation:
Coverage: North_America
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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