By Dr. Erkan KARACABEY 1 Dr. Cem BALTACIOĞLU 2 and Dr. Erdoğan KÜÇÜÖNER 1
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1 Optmzaton of ol uptake of predred and deep-fat-fred fred carrot slces as a functon of process condtons By Dr. Erkan KARACABEY 1 Dr. Cem BALTACIOĞLU 2 and Dr. Erdoğan KÜÇÜÖNER 1 1 Food Engneerng Deparment, Engneerng Faculty, Suleyman Demrel Unversty, Isparta, Turkey 2 Food Engneerng Deparment, Engneerng Faculty, Nğde Unversty, Nğde, Turkey
2 Outlne Introducton to Deep-Fat- Fryng Am What we dd What we obtaned Let s Dscuss t Concluson
3 Deep-Fat-FryngFryng Popular cookng method Especally for vegetables Carrot Fryng Usng vegetable ol At hgh temperature levels For certan tme
4 Deep-Fat-FryngFryng What s gong on durng deep-fat-fryng? Type of dehydraton process ncludng smultaneous heat and mass transfer Rapd temperature rase Water molecules evaporate Increasng nternal pressure of fryng materal Transton of water vapor throughout sold matrx Smultaneously partal ol absorpton by sold matrx Changes n textural propertes of fryng materal
5 Deep-Fat-FryngFryng Important ponts for evaluaton of deep-fat-fred products Ol uptake Mosture content Textural propertes Taste, flavor, aroma Surface color Shape, sze etc.
6 Deep-Fat-FryngFryng Ol uptake s the man concern of deep-fat-fred foods Hgh ol content means hgh calore Possble obesty reason Rsng related health problems Cardovascular dsorders Heart dseases Hgh tenson
7 Deep-Fat-FryngFryng Factors affectng ol uptake of fnal fred product Raw materal Type Composton Preprocess Bolng Dryng Other possble applcatons
8 Deep-Fat-FryngFryng Man objectve was the control of ol absorpton of fred carrot slces. As a pretreatment, dryng was performed to decrease the mosture content of carrot slces There s a relaton between ntal mosture content of fryng materal and ts fnal ol content. Less mosture content results n lmted ol absorpton.
9 Deep-Fat-FryngFryng As a pretreatment, Conventonal oven dryng Mcrowave oven dryng To decrease the mosture content of carrot slces before fryng process
10 Deep-Fat-FryngFryng Factors affectng ol content of fnal fred product Fryng process Ol temperature Process tme Pretreatment
11 Outlne Introducton to Deep-Fat-Fryng Am What we dd What we obtaned Let s Dscuss t Concluson
12 Am of the study Man purpose of the current study was To evaluate the change of ol uptake of deep- fat-fred product, ntal mosture content was lowered by two dfferent dryng methods (conventonal oven and mcrowave oven). To optmze the predryng and deep-fat-fryng process condtons n terms of ol uptake of fnal fred carrot slces
13 Outlne Introducton to Deep-Fat-Fryng Am What we dd What we obtaned What we obtaned Let s Dscuss t Concluson
14 Materal & Methods Carrots were purchased from local producer s orchard to avod changes due to carrot type and envronmental-clmatc varatons. +4 o C Before process washed peeled slced (slce thckness selected accordng to prelmnary studes to determne consumer demands towards conventonally fred carrot slces) boled for 90 sec n bolng water (~ 100 o C) (enough for enzyme nactvaton)
15 How was carrot slce predred and fred? Predryng Conventonal oven Constant ar flow (around 0.8 m/sec) temperature s adjustable (from 50 o C to 300 o C) Mcrowave oven Temperature s adjustable (from 30 o C to 100 o C) Deep-fat-fryng Industral fryer Temperature s adjustable (from 50 o C to 200 o C)
16 Expermental Desgn For optmzaton expermental desgn should be created usng dfferent tools ncludng statstcal based ones For conventonal predryng & fryng Central Composte Desgn 4 ndependent varables at 5 levels wth 4 central ponts For mcrowave predryng & fryng Full Factoral Desgn 3 ndependent varables at 3 levels
17 Coded & Real Values of Independent Varables of Conventonally Predryng & Deep-Fat-FryngFryng Independent Varable Dryng Temperature ( o C) Real/Coded Values of Varables 41 / / / 0 62 / 1 69 / 2 Weght Loss (%) 10 / / / / 1 20 / 2 Fryng Temperature ( o C) 120 / / / / / 2 Fryng Tme (sec) 120 / / / / / 2
18 Expermental Desgn of Conventonal Predryng & Deep-Fat- Fryng Run Order Dryng Temperature Weght Loss Fryng Temperature Fryng Tme
19 Coded & Real Values of Independent Varables of Predryng Usng Mcrowave oven & Deep-Fat-FryngFryng Independent Varable Weght Loss (%) n Mcrowave Oven Real/Coded Values of Varables 10/ -1 15/ 0 20/ 1 Fryng Temperature ( o C) 140 / / / 1 Fryng Tme (sec) 200 / / / 1
20 Expermental Desgn of Mcrowave Predryng & Deep-Fat-FryngFryng Fryng Weght Loss Run Order Temperature Fryng Tme
21 Ol Uptake Predred and Fred Carrot Slces were subjected to Soxhlet extracton to determne ther ol content. Fred carrot slces were dred n a Fred carrot slces were dred n a conventonal oven at 60 o C under vacuum before ol extracton. Soxhlet extracton usng hexane for 5 hours Ol content was calculated as dry bases.
22 Optmzaton Optmzaton Statstcal method Response Surface Methodology Mntab Statstcal Package Program Full Quadratc Model For conventonal dryng and fryng For conventonal dryng and fryng For mcrowave dryng and fryng + = = + = = = = = j j j j j j X X X X X X Z β β β β β + = = = = = j j j X X X X Z β β β β
23 Outlne Introducton to Deep-Fat-Fryng Am What we dd What we obtaned Let s Dscuss t Concluson
24 Ol uptake measured for conventonally predred and fred carrot slces Run Order Ol Up take (%) Model Ol Up take (%) Model coeffcents coeffcent p-value ntercept * DTemp ns WL 2.35 ns FTemp 6.17 *** FTm 4.11 ** DTemp*DTemp ns WL*WL 1.17 ns FTemp*FTemp 0.05 ** FTm*FTm * Dtemp*WL ns FTemp*FTm 3.45 ns Regresson *** R R 2 adj 81.2 Lack-of-ft ns *, p 0.05; **, p 0.01; ***,p 0.001, ns : statstcally nonsgnfcant DTemp: Dryng temperature ( o C), WL: Weght loss (%), FTemp: Fryng temperature ( o C), FTm: Fryng tme (sec) Developed models and correspondng performance parameters of conventonally predred and fred carrot slce s ol uptake
25 Optmal process condtons for desred value of correspondng response of conventonally dred and fred carrot slces Dryng Temp Weght Loss Fryng Temp Fryng Tme Ol Uptake (%)
26 Ol uptake measured for predred n mcrowave oven and fred carrot slces Run Order Ol Up take (%) Model Ol Up take (%) Model coeffcents coeffcent p-value ntercept *** WL 1.32 ns FTemp 6.85 *** FTm *** WL*WL ns FTemp*Ftemp ns FTm*Ftm 4.21 ** FTemp*FTm 5.60 *** Regresson *** R R 2 adj 91.3 Lack-of-ft ns *, p 0.05; **, p 0.01; ***,p 0.001, ns : statstcally nonsgnfcant WL: Weght loss (%), FTemp: Fryng temperature ( o C), FTm: Fryng tme (sec) Developed models and correspondng performance parameters of predred n mcrowave oven and fred carrot slce s ol uptake
27 Optmal process condtons for desred value of correspondng response of dred n mcrowave oven and fred carrot slces Optmal D: Hgh Cur Low Weght Ağırlık Loss Kızartma Fryng Temp Kızartma Fryng Tme [ ] [140.0] [ ] Predct Ol Uptake Y.O. (%) Mnmum y = d =
28 Outlne Introducton to Deep-Fat-Fryng Am What we dd What we obtaned Let s Dscuss t Concluson
29 Dryng temperature, Kurutma Sıcaklığı, C55 55 o C Ağırlık Kaybı, % 15 Weght loss, 15% Ol uptake, % Yağ, % Kızartma fryng tme, Süres, sec sn fryng K ızartma temperature, Sıcaklığı, C o C Fgure 1. Change of ol uptake of carrot slces conventonally predred and fred under effects of fryng temperature and tme
30 Dryng temperature, Kurutma 55 o Sıcak C Weght loss, 15% Ağırlık Kaybı, % Mosture content, % Nem, % Kızartma fryng tme, sec Süres, sn fryng Kızartma temperature, Sıcaklığı, C o C Fgure 2. Change of mosture content of carrot slces conventonally predred and fred under effects of fryng temperature and tme
31 Ağırlık Weght Kaybı, loss, % 15 15% Ol uptake, % Yağ, % K ızartma Sıcaklığı, C fryng temperature, o C Kızartma fryng tme, Süres, sec sn Fgure 3. Change of ol uptake of carrot slces predred n a mcrowave and fred under effects of fryng temperature and tme
32 Ağırlık Weght Kaybı, loss, % 15 15% Nem, Mosture content, % % fryng tme, sec Kızartma Süres, sn fryng Kıtemperature, zartma Sıcaklığı, o C Fgure 4. Change of mosture content of carrot slces predred n a mcrowave and fred under effects of fryng temperature and tme
33 Outlne Introducton to Deep-Fat-Fryng Am What we dd What we obtaned Let s Dscuss t Concluson
34 It could be suggested that Partal dryng before fryng s mportant pretreatment n terms of food characterstcs. Ol uptake s one of them and manly affected by fryng condtons and partally predryng ones. Weght loss related to water removal durng predryng s sgnfcant to control fnal ol uptake of fred carrot slce snce a decrease n mosture content of fryng materal lmts fryng process, thus ol uptake. Drect nfluences of predryng condtons were not seen on ol uptake most probably due n part to the dryng processes conducted at moderate condtons.
35 Acknowledgements The current study was fnancally supported by TUBITAK sources (Project #: 113R015).
36 Thank you for your attendances and attentons Your questons and/or comments
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