Study on the correlation between moisture content, oil content, and water activity during the frying process of refined starch
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- Received Date:
July 08, 2013
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Abstract
In order to control the moisture and oil content, the pre- drying process was used and the correlation between moisture content, oil content and water activity were investigated.The refined starch was fried in different time after pre-drying in different time respectively.The result showed that, the pre-drying method could effectively reduce the loss of water and oil uptake.From the results, the best frying time was 60s while the moisture content was 8.55%, the oil content was 4.81%, and the water activity was 0.727.In this case, oil absorption was smaller than the sample without pre- drying processing by 57.87%. The research results could serve as the basis data of optimization for Fried food and the theory basis of industrial conditions.
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