Renshaw, Ryan C. and Robinson, John P. and Dimitrakis, Georgios and Bows, John R. and Kingman, Samuel W. (2016) Characterisation of potato crisp

نویسندگان

  • Ryan C. Renshaw
  • John P. Robinson
  • Georgios A. Dimitrakis
  • John R. Bows
  • Samuel W. Kingman
چکیده

BACKGROUND: The effective porosity is an important quantitative parameter for food products that has a significant effect on taste and quality. It is challenging to quantify the apparent porosity of fried potato crisps as they have a thin irregularly shaped cross section containing oil and water. This study uses a novel Micro-CT technique to determine the solid volume fraction and hence the effective porosity of three types of potato crisps – standard continuously fried crisps, microwaved crisps, and continuously fried “kettle” crisps.

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تاریخ انتشار 2017