Structural changes in batter coating systems during deep-fat frying

油炸过程中面糊涂层系统的结构变化

• 批准号: 217012-2007
• 负责人: Ngadi, Michael
• 金额: $ 1.85万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2011
• 资助国家: 加拿大
• 起止时间: 2011-01-01 至 2012-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=477858
• 关键词: Structural; changes; batter; coating; systems

Most foods are coated with batter before frying. Batter coatings provide opportunities to design fried products with unique sensory and textural attributes. They significantly modify heat and mass transfer characteristics during frying. The increasing emphasis on quality of fried foods have continued to present new challenges that will require fundamental science and engineering knowledge to address adequately. Progress in the past years indicate that batter formulation (flour, ingredients, etc.), its transformation (protein denaturation, gelatinization, etc.) as well as its structure (density, porosity, pore size distribution, microstructure, etc) may be among the key elements in understanding batter coating functionalities. The objectives of the proposed research program include investigating the influence of flour types and ingredients on fat absorption and texture of fried batter systems; and studying the development of starch granule gelatinization, protein network formation and porous structure in fried batters and batter coated products. Textural characteristics will be measured using the Universal Instron Testing Machine and fractal analysis. The Confocal Scanning Laser Microscopy (CSLM) technique coupled with image analysis will be used to examine fat distributions as well as water, starch and protein changes in the fried products. Structure of battered products will be studied from 3 fronts namely porosimetry, CSLM and x-ray micro-computed tomographic (MCT) methods. Protocol for obtaining quantitative data on pores and pore size distributions, previously developed in our laboratory, will be extended for batters. Appropriate protocols will be developed for the CSLM and x-ray tomography studies with combined image analysis. The x-ray MCT is a particularly novel method for reconstructing 3-D visualization of pores in the fried products. The 3 techniques will be combined to obtain a comprehensive analysis of porous structure development in the fried products. A 3-D pore network model will be developed and used to interpret texture and fat absorption characteristics. The project will actively engage graduate students and a research associate. It will provide excellent opportunities for training food engineering personnel.

大多数食物在油炸前都涂有面糊。面糊涂料为设计具有独特感官和纹理属性的油炸产品提供了机会。它们在油炸过程中显着改变了热量和传质特征。越来越重视油炸食品的质量，继续提出新的挑战，这些挑战将需要基本的科学和工程知识才能充分解决。过去几年的进展表明，面糊的配方（面粉，成分等），其转化（蛋白质变性，胶质化等）及其结构（密度，孔隙率，孔隙尺寸，微观结构等）可能是理解面糊涂层功能的关键要素之一。拟议的研究计划的目标包括研究面粉类型和成分对脂肪吸收和油炸糊系统质地的影响；并研究淀粉颗粒胶质化，蛋白质网络形成以及油炸糊剂和面糊涂层产品中的多孔结构的发展。纹理特征将使用通用的仪器测试机和分形分析来测量。共聚焦扫描激光显微镜（CSLM）技术与图像分析相结合，将用于检查油炸产物中的脂肪分布以及水，淀粉和蛋白质的变化。将从三个前部（即孔隙率法，CSLM和X射线微型计算机断层扫描（MCT）方法）研究受虐产品的结构。以前在我们实验室中开发的孔和孔径分布的定量数据的协议将用于击球手。将针对CSLM和X射线断层扫描研究开发适当的方案，并结合图像分析。 X射线MCT是一种特别新颖的方法，用于重建油炸产物中孔的3-D可视化。这三种技术将合并，以获取对油炸产品中多孔结构开发的全面分析。将开发3-D孔网络模型，并用于解释质地和脂肪吸收特征。该项目将积极吸引研究生和研究助理。它将为培训食品工程人员提供绝佳的机会。