Title page for ETD etd-08142001-154039

Type of Document

Dissertation

Author

Innawong, Bhundit

Author's Email Address

binnawon@vt.edu

URN

etd-08142001-154039

Title

Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System

Degree

PhD

Department

Biological Systems Engineering

Advisory Committee

Advisor Name	Title
Kumar Mallikarjunan	Committee Chair
C. Gene Haugh	Committee Member
George J. Flick	Committee Member
James H. Wilson	Committee Member
John S. Cundiff	Committee Member
Joseph E. Marcy	Committee Member

Keywords

steam
frying oil quality
fried product quality
pressure frying
nitrogen gas

Date of Defense

2001-07-20

Availability

mixed

Abstract

The commercial pressure frying has been limited to frying huge amount of
products due to its dependence on the amount of moisture released from the food for
generating the desired pressure. This study investigated the feasibility of using nitrogen
gas as a substitute for steam in the pressure frying system. The effects of various process
conditions (source of pressure, frying temperature and pressure) on fried product and
frying oil qualities were evaluated. Frying experiments were performed on
breaded/battered poultry products including chicken nuggets (homogenous) and chicken
fillets (marinated, intact muscle). Efforts were also made to develop rapid methods to
determine frying oil quality and discriminate among fresh, marginal and discarded oils
using a chemosensory (also known as electronic nose) or Fourier transform infrared
spectroscopy (FTIR-ATR).
Frying temperature and pressure affected fried food quality. An increase in frying
pressure resulted in tender, juicier products with less oil uptake due to high moisture
retention. An increase in frying oil temperature resulted in an increased moisture loss, oil
uptake resulting in less tender and juicier products. Compared with frying using steam
released from food, using nitrogen provided similar or better quality fried products in
terms of moisture retention, juiciness and texture. The reused oils from the fryer using
nitrogen gas was better in quality than the system using steam as evidenced from the
physical, chemical and chemosensory measurements.

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