Effects of frying temperature and time on mass transfer and quality of White Business fish

Authors

CHEN Kang-ming, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Collaborative Innovation Center of Food Safety and Quality
LIU Xiao-li, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Collaborative Innovation Center of Food Safety and Quality
XU Yan-shun, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Collaborative Innovation Center of Food Safety and Quality
XIA Wen-shui, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；Collaborative Innovation Center of Food Safety and Quality

Abstract

Taking the White Business fish as the research object, explored effects of different frying temperature (160, 180 and 200 ℃) and frying time (0, 20, 40, 60, 80, 100, 120, 150 and 180 s) to moisture loss of White Business fish and oil absorption rate. Used specific exponential equation of mass transfer in the process of fried dynamics for curve fitting. At the same time,the water activity of White Business fish after frying was measured, and the relationship between water activity and water content was established. The color, hardness, chewiness, surface hardness and toughness of fried White Business fish were measured. The results showed that the rate of water loss and oil absorption of White Business fish were significantly increased with the increase of frying temperature, with a great positive correlation between water content and water activity of White Business fish, which can be divided into two areas: when water content was lower than 22%, water activity increases rapidly with the increase of water content; when water content was higher than 22%, water activity tends to be flat with the increase of water content. Combined with the experience of production and the analysis of sensory quality, it is advisable to control the water content of the White Business fish after frying at 22%~26%. The condition that the water content of the dried fish can reach this level and the lowest oil absorption rate under the experimental frying temperature is 180 s fried at 180 ℃.

Publication Date

2-28-2020

First Page

25

Last Page

31

DOI

10.13652/j.issn.1003-5788.2020.02.005

Recommended Citation

Kang-ming, CHEN; Xiao-li, LIU; Yan-shun, XU; and Wen-shui, XIA (2020) "Effects of frying temperature and time on mass transfer and quality of White Business fish," Food and Machinery: Vol. 36: Iss. 2, Article 5.
DOI: 10.13652/j.issn.1003-5788.2020.02.005
Available at: https://www.ifoodmm.cn/journal/vol36/iss2/5

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