Naslov
Optimization of frying process of different dough shapes by applying digital image analysis

Autori
Magdić, Damir ; Šeruga, Bernarda ; Budžaki, Sandra ; Pranjić, Karolina ; Lukinac, Jasmina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 3rd International Congress FLOUR-BREAD'05 and 5th Croatian congress lf Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2006, 285-291

Skup
International Congress FLOUR-BREAD'05 (3 ; 2005) ; Croatian congress lf Cereal Technologists (5 : 2005)

Mjesto i datum
Opatija, Hrvatska, 26.10.2005. - 29.10.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
frying ; shape ; temperature ; time ; digital image analysis

Sažetak
Dough samples for the product type "Kroštule" of spherical, cylindrical, cubic and quadratic shape, were fried in a laboratory bath fryer for different times at oil temperatures of 160, 170, 180 and 190 °C. Samples were analysed during 400 seconds frying in time intervals of 5, 15 or 25 seconds. Visual inspection and digital image analysis were used for determination of optimal oil temperature, frying time and dough shape with an aim of evaluating sample colour changes. Obtained results showed that optimal frying temperature for all shapes with the most even and smallest changes was 170 °C and also for slim dough shapes that are most often in practice. The spherical shape, among all used, had minor deformations and fractures, which resulted in minor colour changes. Based on this information it could be concluded that among all used dough shapes prepared according to "Kroštula" recipe, the spherical shape was optimal. After 350 s the share of darker colours for all shapes and temperatures achieved values of 99%. In general it could be said that variability of darker colour share for all temperatures and shapes during frying process increases to 45 s of frying, after that time decreases and samples become similar to each other. The causes of variability increase are crust cracking and appearance of white spots on dough surface.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA