rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: De-oiling and pre-treatments for high-quality potato chips
  name:
    name part: Kim, Tae Hoon.
    role:
      role term: creator
  name:
    name part: Castell-Perez, Elena
    role:
      role term: thesis advisor.
  name:
    name part: Moreira, Rosana G.
    role:
      role term: thesis advisor.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2012
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: A de-oiling step using a centrifuge ensures oil content reduction and improves the quality of fried snacks. A commercial deep-fat fryer with the basket loaded with potatoes and a sample holder was used to fry potato slices, non-pretreated, blanched in hot water (85°C/3.5min) and rinsed in 3 percent NaCl solution (25°C/5min). A de-oiling step (350±1 rpm and 457±1 rpm) for 1 min was conducted after the frying (145°, 165° and 185°C or 165°C) and cooling (0, 15, 30, 45 and 60 s or 0.60 and 120 s) steps. Lower frying temperature, higher centrifuge speed, and shorter cooling time resulted in the lowest oil uptake in potato chips. Pre-treatments (blanching and soaking) decreased (5 percent and by at least 10 percent), respectively, compared to the untreated chips. De-oiling led to increased hardness of the chips fried at 145° and 165°C (0 s cooling time), and the hardness decreased as cooling time. Pre-treatments (blanching and soaking) increased hardness (by 46 percent and 38 percent) and decreased work (by 20 percent and 27 percent), respectively, so that, during rupture, the pre-treated chips resulted in more crunchiness and firmness than the untreated chips. Potato chips showed less lightness and redness when fried at 145°C, and more lightness and redness when fried at 185°C; yellowness increased b* values as temperature increased. As cooling time increased, the lightness of the chips decreased, and the redness and the yellowness of the chips increased. Pre-treated samples resulted in increasing in lightness (L*) and yellowness (b*), whereas the redness (a*) values of the final products fluctuated. Higher frying temperature, centrifuge speed, and higher cooling time usually resulted in increasing shrinkage in thickness of potato chips; the chips fried at 165°C resulted in increasing in thickness. All the fried and de-oiled products resulted in a decrease in thickness, diameter, and volume except for the thickness of the chip soaked in NaCl, compared to raw slices. A co…
  note: by Tae Hoon Kim.
  note: "Major Subject: Biological and Agricultural Engineering"
  note: Electronic resource.
  note: Master of Science Texas A&M University 2010 http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8699
  note: Includes bibliographical references.
  note: Text (Thesis)
  subject:
    topic: Major Biological and Agricultural Engineering
  subject:
    topic: blanching
  subject:
    topic: centrifuge process
  subject:
    topic: soaking
  subject:
    topic: de-oiling
  subject:
    topic: pretreatment
  identifier: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8699
  record info:
    record content source: TXA
    record creation date: 120301
    record change date: 20151202151524.0
    record identifier: in00002742192