コロッケの破裂におよぼす加熱前冷却の影響 Effect of Precooling before Deep-Frying on Rupture of Croquette

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抄録

Potato croquette samples deep-fried in 180℃ oil were prepared after freezing at -20℃ or refrigerating at 5℃. The rupture level of these two kinds of croquette was compared with croquette prepared without cooling. For Croquette sample with the crust of 1 mm thick, the cooling process was effective in controlling the rupture. The cooling process delayed rise in the temperature in the surface layer of croquette during frying. Consequently, rise in the vapor pressure of the surface layer was reduced and the rupture was controlled. For croquette samples with the crust of 2 or 3 mm thick, little effect in controlling the rupture was seen with the refrigerating process. The mechanism of the rupture in refrigerated croquette was the same as the one without cooling. While freezing process was effective in controlling the rupture. However, the mechanism of the rupture seen in croquette of the 2 or 3 mm crust with the freezing process could not been explained by the mechanism of croquette without cooling. Thus, the new mechanism is needed to explain the rupture of croquette with freezing process.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 42(6), p523-527, 1991-06

    日本家政学会

被引用文献:  4件中 1-4件 を表示

各種コード

  • NII論文ID(NAID)
    110003167404
  • NII書誌ID(NCID)
    AN10040097
  • 本文言語コード
    JPN
  • 資料種別
    雑誌論文
  • ISSN
    09135227
  • NDL 記事登録ID
    3733800
  • NDL 刊行物分類
    PS1(生活科学)
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z6-113
  • データ提供元
    CJP引用  NDL  NII-ELS  NDL-Digital 
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