1

1

2

water activity gelatinization 1. 5-10

1.1 () (Joslyn Heid, 1964 , 2541)

1.2 2. 10-40% potato chips 3. 4. 1.1 2 (shallow frying) (deep-fat frying) ( , 2543; , 2547) 1.1.1 -1

3

( 1.1 ) (200-450 W/m2K) ( , 2547) 1.1.2 ( 1.1 ) 250-300 W/m2K 800-1000 W/m2K ( , 2547)

1.1 () ()

: , 2547.

4

160C 200C (crust) / 1.2 2 1.2.1 (batch frying system) 1.2 1.3 160C - 200C (smoke point)

5

1.2 : , 2547.

1.3 : , 2547. 1.2.2 (continuous frying system) 1.4 5 1) 2) 3) 4) 5)

6

1.4 : , 2547. 3 1. (direct heating system) ( 1.5) 2. (indirect heating system) (thermal fluid) (chlorinated hydrocarbons) ( 1.6) 3. (external heating system) ( 1.7)

7

1.5 : , 2547.

1.6 : , 2547. ( 1.8 )

( 1.8 ) ( 1.8 ) 1.8

8

1.7 : , 2547.

1.8 : , 2547.

9

1.3 4 (, 2547) 1. (initial heating) 2. (surface boiling) 3. (falling rate) 4. (bubble end point) 1.4 5 1.4.1 (Mechanical system) 1.4.2 (Fat system) 1.4.3 (Thermal system) 1.4.3.1 (electric immersion heating coils) 1.4.3.2 (heat exchanger) (steam pipe) 1.4.4 (Hooding and ventilation system)

10

1.4.5 (Control system) 2 1.4.5.1 Modulating system 2F 1.4.5.2 On-off system 10F Modulating system 1.5 (, 2545) 70-95% 1.1 1.1

Nutrient Units Value per 100 g of edible portion Water g 74.91 Energy kcal 89.00 Protein g 1.09

Fat g 0.33 Carbohydrate g 22.84

Fiber g 2.60 Ash g 0.82

: http://www.nal.usda.gov/fnic/foodcomp/search/ 1.5.1 (, 2545)

11

(disaccharide) (oligosaccharide) (polysaccharide) (starch) (hemicelluloses) (inulin) (gums) (mucilage) 90% 1.2 1.2 (%)

14.50 1.17 6.04 3.78 1.50 9.70 0.85 0.85 - 4.25 7.80 7.10 - - - - 14.00 26.30 0.87 - - 2-3 14.65 * 12.23 4.98 4.85 0.01 2.39 5.38

: , 2545., *http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl 1.5.2 (, 2545) (starch granule) 2 (amylose) (amylopectin)

12

20-39% 70-80% 1. 2. 3. 4.

5. 1.9 8 (, 2545)

1 2 3 4 5 6 () 7 ( ) 8 (,

)

13

1.9 : , 2545.

14

1.3 1.3

(%) (%) 1 0.8 21.1 2 2.7 18.4 3 4.8 16.1 4 8.2 12.5 5 13.2 6.8 6 17.6 3.3 7 18.5 2.4 8 19.9 1.3

: Silayoi, B. 1986. , 2545.

1.10

1.10 : Simmonds, N.W. 1987. , 2545.

15

1.6 1.6.1 1.6.2 gelatinization 1.6.3 1.6.4 1.6.5 Guillaumin, 1988. , 2541. 3 ( 1.11) 1. surface (Maillard reaction) 3% 2. crust crust 155C crust crust/core potato chips 40%, potato sticks 35%, French fried 8-10%, fried shrimps 12-15% doughnuts 20-25% 3. core core potato chips crust

16

1.11 : Guillaumin, 1988. 1.7 3 1.7.1 (atmospheric) (pressure fryer) (vacuum fryer) 163-193C

(Varela, 1988 , 2541) 1.7.2 1.7.3 1.8

17

1.8.1

1.8.2 1. 2. 3. 4. 5. 1.8.3 (, 2542.) (flour) starch starch 2 (amylose) 20-39% (amylopectin) 70-80% 70-300 50C

18

( 1) (gelatinization) 60C 85C 5 ( 2) ( 3) 1.12 (complete gelatinization) (gelatinization temperature) 1.4 1.4

(%) (C) 26 53-65

22 56-62 22 62-70 27 56-62 18 61-78 23 58-66

16 52-64 (beans) 24 64-67 (peas) 35 57-70

: , 2545.

19

helices coils polarized light Kofler hot stage 1.13

1.12 : , 2542.

20

1.13 : , 2537. 1.8.4 (Blumental, 1991. , 2545.) 1.14 5

1.14

: Bluental, 1991. , 2547.

21

1. Break-In oil ( ) 2. Fresh oil 3. Optimum oil (golden brown) 4. Degrading oil 5. Runaway oil 1.8.5 (crust) 100C 1.5 1.5 100 g

(%RDA)

0.6 3.9 () 32.7 49.0 : Holland et al., 1991 , 2547.

22

17% 25% 15% 2,3- 1.9 2 1. 2. 1.

23

2. 160C-200C (Indira, 1996 2547) Urd Vada (172C-192C) (155C-165C) (Moreira , 1997 , 2547) Tortilla chip 130C-190C Tortilla chip Krokida (2000) ( , 2547) 150C-190 C (French fries)

3. Krokida (2000) ( , 2547) (restructured potato) Pinthus (1995) ( , 2547) (oil uptake/water removed ratio)

24

4. (alginate) (methylcellulose, MC) (hydroxypropyl methylcellulose, HPMC) 5. (batter-coated products) (emulsifying agent) MC HPMC reversible thermal gel 6. Pinthus (1992) ( , 2547) 7.

25

1.10 1. 2. 3. 4. 5. 1. 2. 3. 4. 5.

26

1.11 (2537) batch-type vacuum fryer 1 mm 3 gelatinization gelatinization 60C-70C

3 complete gelatinization 150 mm Hg 140C 2.5 (2545) 120C 140C

27

160C 260 360 mm Hg (120 C) (260 mm Hg) (360 mm Hg) (360 mm Hg) (160C) (120C 140C) (260 360 mm Hg) Shyu Hwang (2001) Scanning electron microscope (SEM) (P 0.05) 100C-110C 20-25 30-40% Krokida (2000) () empirical first order kinetic constant rate Garayo Moreira (2002) 118C 132C 144C 16.661 9.888 3.115 kPa

28

(Hardness) (3.115 kPa 144C) (165C)

Payawong Devahastin (2005) shape factor Heywood shape factor Baik Mittal (2005) 147C 160C 172C convective 1.1 (1.1) 5235.00 2 += wL 9321.

o

ML

L (mm) Lo (mm) Mw Mayor Sereno (2004) convective

2 empirical model

29

fundamental model empirical model 1.6 fundamental model

10% 1.6 Non-linear empirical models

Type of model Geometry Reduced dimension

Material Reference

av / avo = k21 + k22X + k23X2 + k24X3

DR = k25 + k26X + k27X2 + k28X3

DR = k35 + k36X + k37X3/2 + k38exp(k39X)

Cylinder Cylinder Slab

Surface area to volume ratio Bed volume Thickness

Apple, carrot, potato Apple, carrot, potato Garlic

Ratti (1994) Ratti (1994) Vzquez, Chenlo, Moreira, and Costoyas (1999)

: Mayor Sereno, 2004. av surface area to volume ratio (m-1), DR shrinkage dimension (volume, area, thickness), X moisture content, dry basis (kg water/kg dry solid) Kawas Moreira (2001) tortilla chip (fundamental model) tortilla chip 60 5 (crust)

30

Crapiste Rotstein Yamsaengsung Moreira (2002a) Tortilla chip tortilla chip tortilla chip convective flow capillary flow capillary force convective flow Knudsen capillary pressure tortilla chip tortilla chip tortilla chip tortilla chip tortilla chip 10% 2% tortilla chip Yamsaengsung Moreira (2002b) PDE (Partial Differential Equation) tortilla chip non-linear PDF tortilla chip 27.6 mm x 1.27 mm 9 x 7 (80 node)

1.15

tortilla chip tortilla chip

31

5 20

1.15 Tortilla chip 1.27 mm 190C : Yamsaengsung Moreira, 2002.

32

1.12 1. 2. 3. 4. 1.13 1. 2.