Skip to main content
SpringerLink
Log in

Effect of Freezing on Textural Kinetics in Snacks During Frying

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Kinetics of texture development during frying of snacks subjected to different initial conditions such as frozen, frozen–thawed, and unfrozen was investigated. The temperature dependency of the changes in the form of reaction constants was explained by Arrhenius equation. The increase in hardness and decrease in cohesiveness followed first-order reaction kinetics (R 2 = 0.94–0.99) in all the samples. Frozen samples showed induction (phase I) and development/degradation (phase II) periods for textural parameters during frying. The activation energies for hardness were 33.81, 25.63, 19.09, and 20.13 kJ/mole for frozen (phase I and II), frozen–thawed, and unfrozen samples, respectively with the R 2 = 0.96–0.99. Frozen samples showed high activation energies for textural parameters during frying as compared to the frozen–thawed and unfrozen samples. The increase in chewiness was found to follow the kinetics of zero-order reaction for all the samples. Temperature and time were found to have a significant effect (P < 0.01) on the changes in textural profile during frying.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Alvarez, M. D., Morillo, M. J., & Canet, W. (2000). Characterization of the frying process of fresh and blanched potato strips using response surface methodology. European Food Research and Technology, 211, 326–335.

    Article  CAS  Google Scholar 

  • Alvarez, M. D., Fernández, C., & Canet, W. (2008). Oscillatory rheological properties of fresh and frozen/thawed mashed potatoes as modified by different cryoprotectants. Food and Bioprocess Technology. doi:10.1007/s11947-007-0051-9.

  • AOAC (1990). Official methods of analysis (15th ed.). Washington DC: Association of Official Analytical Chemists.

    Google Scholar 

  • Ateba, P., & Mittal, G. S. (1994). Dynamics of crust formation and kinetics of quality changes during frying of meatballs. Journal of Food Science, 59(6), 1275–1278. 1290.

    Article  CAS  Google Scholar 

  • Baumann, B., & Escher, E. (1995). Mass and heat transfer during deep fat frying of potato slices I. Rate of drying and oil uptake. Lebensmittel-Wissenschaft und-Technologie, 28, 395–403.

    Article  CAS  Google Scholar 

  • Berglund, P. T., Shelton, D. R., & Freeman, T. P. (1991). Frozen bread dough ultra structure as affected by duration of frozen storage and freeze-thaw cycles. Cereal Chemistry, 68, 105–107.

    Google Scholar 

  • Bourne, M. C. (1982). Food texture and viscosity: Concepts and measurement (p. 325). New York: Academic Press.

    Google Scholar 

  • Bourne, M. C. (1995). In support of methodology clarification (Reply). Journal of Food Science, 60, vii.

    Article  Google Scholar 

  • Chen, C. R., & Ramaswamy, H. S. (2002). Color and texture change kinetics in ripening of bananas. Lebensmittel-Wissenschaft und-Technologie, 35, 415–419.

    Article  CAS  Google Scholar 

  • Creed, P. G. (2006). Quality and safety of frozen ready meals. In Da-Wen Sun (Ed.), Hand Book of Food Processing and Packaging. New York: Taylor and Francis.

    Google Scholar 

  • Dagerskog, M. (1979). Pan frying of meat patties: Influence of processing conditions on heat transfer, crust formation, cooking losses and sensory quality. Journal of Food Science Technology, 12, 225.

    Google Scholar 

  • Fuchigami, M., Hyakumoto, N., & Miyazaki, K. (1995). Programmed freezing affects texture, pectic composition, and electron microscope structure of carrots. Journal of Food Science, 60, 137–141.

    Article  CAS  Google Scholar 

  • Giannou, V., & Tzia, C. (2008). Cryoprotective role of exogenous trehalose in frozen dough products. Food and Bioprocess Technology, 1, 276–284.

    Article  Google Scholar 

  • Inoue, Y., Sapirstein, H. D., Takayanagi, S., & Bushuk, W. (1994). Studies on frozen dough. III. Some factors involved in dough weakening during frozen storage and freeze thaw cycles. Cereal Chemistry, 71, 118–121.

    Google Scholar 

  • Jayendra Kumar, A., Singh, R. R. B., Patel, A. A., & Patil, G. R. (2006). Kinetics of colour and texture changes in gulabjamun balls during deep-fat frying. Lebensmittel-Wissenschaft und-Technologie, 39, 827–833.

    Article  Google Scholar 

  • Jul, L. M. (1984). The quality of frozen foods (pp. 1–80). Academic: London.

    Google Scholar 

  • Kong, F., Tang, J., Rasco, B., & Crapo, C. (2007). Kinetics of salmon quality changes during thermal processing. Journal of Food Engineering, 83, 510–520.

    Article  Google Scholar 

  • Larmond, E. (1977). Laboratory methods for sensory evaluation of foods (p. 1637). Ottawa: Canada Department of Agric Publication.

    Google Scholar 

  • Llorca, E., Hernando, I., Perez, M. I., Quiles, A., Larrea, V., & Angeles, L. M. (2007). The structure of starch granules in fried battered products. Food Hydrocolloids, 21(8), 1407–1412.

    Article  CAS  Google Scholar 

  • Moyano, P. C., Tronsco, E., & Pedreschi, E. (2007). Modeling texture kinetics during thermal processing of potato products. Journal of Food Science, 72(2), E102–E107.

    Article  CAS  Google Scholar 

  • Nourian, F., & Ramaswamy, H. S. (2003). Kinetics of quality change during cooking and frying of potatoes: Part 1, texture. Journal of Food Process Engineering, 26, 377–394.

    Article  Google Scholar 

  • Pedreschi, F., & Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70, 557–563.

    Article  Google Scholar 

  • Pinthus, E. J., Weinberg, P., & Saguy, I. S. (1995). Oil uptake in deep fat frying as affected by porosity. Journal of Food Science, 60(4), 767–769.

    Article  CAS  Google Scholar 

  • Rahman, M. S. (1999). Food preservation by freezing. In M. S. Rahman (Ed.), Handbook of food preservation (pp. 259–284). New York: Marcel Dekker.

    Google Scholar 

  • Ranganna, S. (1986). Handbook of analysis and quality control for fruit and vegetable products. New Delhi: Tata McGraw Hill Publishing Company.

    Google Scholar 

  • Rosen, J., & Hellenas, K. E. (2002). Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometery. Analyst, 127, 880–882.

    Article  CAS  Google Scholar 

  • Sahin, S., Sastry, S. K., & Bayindirili, L. (1999). Heat transfer during frying of potato slices. Lebensmittel-Wissenschaft und-Technologie, 32, 19–24.

    Article  CAS  Google Scholar 

  • Sanz, T., Salvador, A., & Fiszman, S. M. (2004). Innovative method for preparing a frozen, battered food without a pre-frying step. Food Hydrocolloids, 18, 227–231.

    Article  CAS  Google Scholar 

  • Scanlon, M. G., Roller, R., Mazza, G., & Pritchard, M. K. (1994). Computerized video image analysis to quantify colour of potato chips. American Potato Journal, 71, 717–733.

    Article  Google Scholar 

  • Singh, R. P. (1994). Scientific principles of shelf life evaluation. In C. M. D. Man & A. A. Jones (Eds.), Shelf-life evaluation of foods (pp. 3–26). Glasgow: Blackie Academic and Professional.

    Chapter  Google Scholar 

  • Smith, O. (1975). Potato chips. In W. F. Talburt & O. Smith (Eds.), Potato processing (pp. 305–402). Westport: The Avi Publishing Company.

    Google Scholar 

  • Szczesniak, A. S. (1995). In support of methodology clarification. Journal of Food Science, 60, vii.

    Article  Google Scholar 

  • Taiwo, K. A., & Baik, O. D. (2007). Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes. Lebensmittel-Wissenschaft und-Technologie, 40, 661–668.

    Article  CAS  Google Scholar 

  • Van Boekel, M. A. J. S. (1996). Statistical aspects of kinetic modeling for food science problems. Journal of Food Science, 61(477–485), 489.

    Google Scholar 

  • Velez-Ruiz, J. F., & Sosa-Morales, M. E. (2003). Evaluation of physical properties of dough of donuts during deep-fat frying at different temperatures. International Journal of Food Properties, 6(2), 341–353.

    Article  Google Scholar 

Download references

Acknowledgment

The help rendered in data analysis and manuscript preparation by Mr. Alok Saxena is gratefully acknowledged.

Author information

Authors and Affiliations

  1. Defence Food Research Laboratory, Siddarthanagar, Mysore, 570011, Karnataka, India

    Tanushree Maity, P. S. Raju & A. S. Bawa

Authors
  1. Tanushree Maity
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. P. S. Raju
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A. S. Bawa
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Tanushree Maity.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Maity, T., Raju, P.S. & Bawa, A.S. Effect of Freezing on Textural Kinetics in Snacks During Frying. Food Bioprocess Technol 5, 155–165 (2012). https://doi.org/10.1007/s11947-009-0236-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-009-0236-5

Keywords

Search

Navigation