Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2018-02-03T04:43:56Z | - |
dc.date.available | 2018-02-03T04:43:56Z | - |
dc.date.issued | 2011-03 | - |
dc.identifier.citation | JOURNAL OF FOOD ENGINEERING, v. 102, Page. 317-320 | en_US |
dc.identifier.issn | 0260-8774 | - |
dc.identifier.uri | http://www.sciencedirect.com/science/article/pii/S0260877410004577?via%3Dihub | - |
dc.description.abstract | The effect of the hydrocolloid coatings (gellan gum and guar gum) of a food matrix on the heat transfer during a frying process was investigated and correlated with the oil uptake. While the potato strips coated with the hydrocolloid solutions were fried at 170 C, the hydrocolloid coatings significantly reduced the heat transfer coefficients as well as oil uptake which became more apparent at higher concentrations. Thus, the oil uptake was found to have a good polynomial correlation (R(2) > 0.99) with heat transfer coefficients, suggesting that a rapid heat transfer led to an increase in the oil content of the fried samples. (C) 2010 Elsevier Ltd. All rights reserved. | en_US |
dc.description.sponsorship | This project was conducted by the generous financial support of the Youlchon Foundation (Nongshim Co. and its affiliated companies) in Korea. | en_US |
dc.language.iso | en | en_US |
dc.publisher | ELSEVIER SCI LTD | en_US |
dc.subject | Hydrocolloids | en_US |
dc.subject | Coating | en_US |
dc.subject | Heat transfer | en_US |
dc.subject | Oil uptake | en_US |
dc.subject | Frying | en_US |
dc.title | Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips | en_US |
dc.type | Article | en_US |
dc.relation.volume | 102 | - |
dc.identifier.doi | 10.1016/j.jfoodeng.2010.09.005 | - |
dc.relation.page | 317-320 | - |
dc.relation.journal | JOURNAL OF FOOD ENGINEERING | - |
dc.contributor.googleauthor | Kim, D. N. | - |
dc.contributor.googleauthor | Lim, J. | - |
dc.contributor.googleauthor | Bae, I. Y. | - |
dc.contributor.googleauthor | Lee, H. G. | - |
dc.contributor.googleauthor | Lee, S. | - |
dc.relation.code | 2011205125 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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