THERMAL and PHYSICAL PROPERTIES of TORTILLA CHIPS AS A FUNCTION of FRYING TIME
- 1 June 1995
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 19 (3), 175-189
- https://doi.org/10.1111/j.1745-4549.1995.tb00287.x
Abstract
The objective of this study was to determine the thermal conductivity, specific heat, density (true and bulk), and the texture characteristics of tortilla chips and to study the effects of moisture content, oil content, and frying time on these properties. Tortilla chips were fried in fresh soybean oil for different times at 190C. Results showed that the values of thermal conductivity of tortilla chips decreased from 0.23 to 0.09 W/mC, specific heat from 3.36 to 2.31 kJ/kgC, and bulk density from 880 to 579 kg/m3 as frying time increased. In general, the crispness of tortilla chips increased as frying time increased.Keywords
This publication has 13 references indexed in Scilit:
- Environmental Scanning Electron Microscopy Evaluation of Tortilla Chip Microstructure During Deep‐Fat FryingJournal of Food Science, 1993
- Thermal Conductivity of Gelatinized StarchesJournal of Food Science, 1991
- Thermal Conductivity of Potato between 50 and 100°CJournal of Food Science, 1991
- Effective Thermal Conductivity of Granular Starch MaterialsJournal of Food Science, 1988
- CRISPNESS AND CRUNCHINESS OF SELECTED LOW MOISTURE FOODS1Journal of Texture Studies, 1988
- Specific Heat, Thermal Conductivity, Density, and Thermal Diffusivity of Mexican Tortillas DoughJournal of Food Science, 1985
- Instrumental and sensory evaluation of crispness: I—In friable foodsJournal of Food Engineering, 1982
- RELATIONSHIPS BETWEEN SENSORY CRISPNESS AND OTHER SENSORY AND INSTRUMENTAL PARAMETERS1Journal of Texture Studies, 1980
- COMPUTER‐ASSISTED READOUT OF DATA FROM TEXTURE PROFILE ANALYSIS CURVES1Journal of Texture Studies, 1978
- A PSYCHOACOUSTICAL THEORY OF CRISPNESSJournal of Food Science, 1976