پديد آورنده :
احمدي بني، ايوب
عنوان :
اثر خشك كردن و سرخ كردن مقدماتي بر خصوصيات فيزيكي و حسي خلال سيب زميني سرخ شده منجمد قابل آماده شدن در مايكروويو
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
دوازده،78ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
علي نصيرپور، جواد كرامت
تاريخ نمايه سازي :
31/6/92
استاد داور :
اميرحسين گلي، احمد ميره اي
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
82 Effect of Drying and Parfrying Condition on Physical and Sensory Properties of Microwaveble French Fries Ayoub Ahmadi Beni a ahmadibeni@ag iut ac ir Date of Submission 2013 1 22 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Supervisors Ali Nasirpour a nasirpour@cc iut ac ir Javad Keramat Keramat@cc iut ac ir Abstract Potato is one the most important human food sources Nowadays different kinds of potato products such as granule flour starch canned and fried products are produced French fries or fried potato sticks are slices of potato with 6 7 cm length and 1cm2 cross section which are par fried in hot oil Decreasing the amount of acryle amide and remained oil in the final product and ueses of new methods in product fried potato sticks is one of the purposes of the recent developing studies in fried potato sticks industry Recently attend to uses of microwave ovens for fried potato sticks production In this method frozen out for two stages first in water temperatures of 85 C for 6 min and second 60 C for 20 min and French fries placed in microwave oven for final preparation in the first stage of study after peeling and preparing sticks of 0 8 0 8 8 cm dimensions the Stepwise blanching process with hot water was carried Then the coated sticks were dried by a cabinet driyer with air temperature 65 C and air velocity of 1 2 seconds the blanched sticks were coating in three different concentration of CMC gum solution for 1 min at three different time 5 20 and 35 min before deep par frying in oil at 180 C Finally par fried sticks placed in microwave oven for 2 5 min Color indexes L a b texture maximum force observed during penetration test N moisture and oil content shirinkage and acryl amid content of samples were evaluated during drying and par frying and after placed in microwave oven various examination the effect of these factors was investigated using RSM design The results showed that coating with CMC gum solution have a significant effect on oil absorption acryl amid content dry matter and texture of the final product Also drying process significant effect on oil absorption acryl amid content dry matter and texture of the final product In addintion par frying significantly affects the oil absorption acryl amid content dry matter shrinkage and texture of the final product Keywords French fries par frying coating microwave acryle amides PDF created with pdfFactory trial version www pdffactory com
استاد راهنما :
علي نصيرپور، جواد كرامت
استاد داور :
اميرحسين گلي، احمد ميره اي
