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vol. 6, nr. 3 (2005)
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Effects of deep fat frying process on some phisical properties of celery
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Monika Górna-Cichoń, Józef Grochowicz
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Faculty of Production Engineering, University of Agriculture, ul. Akademicka 13, 20-950 Lublin |
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vol. 6 (2005), nr. 3,
pp. 639-646
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abstract:
The effects of deep fat frying conditions on the quality of fried sliced selery (Cisco cultivar) were studied. The material samples prepared for the experiment were in the form of round slices of the diameter to height ratio D/H = 2. The experimental frying process was conducted in an electric fryer type LFE BN. Frying process was characterized by the following parameters: time of frying 0.5, 1, 2, 3, 4 and 5 min, and the temperatures 150, 160, 170 and 180°C. Changes of the following features as affected by thermal processing of vegetable material were studied: moisture content, fat content, and hardness of sliced vegetable roots. Range of the study allowed to formed a few conclusions. The most of essential are: crispness of vegetables as measured by the breaking force decreased with increasing frying temperature and time; the oil content of vegetable slices increased with increasing frying time.
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keywords:
deep fat frying, celery, breaking force, moisture, sensory estimation
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original in:
Polish
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