Effects Of Formulation Design On Qualities Of Pre-fried Coated Foods

Frozen pre-fried battered food is highly welcomed by consumers since its crisp taste, unique flavor, golden color, and the advantages of convenient preparation, but its high oil content, decrease of crispness after microwave reheating due to moisture migration had limited the development of pre-fried batter food. Moreover, use traditional research method to analyze the isolated fried coating had poor quality of the coating, and the quality is not stable, there is a big difference between the sample and commercial one, made the coating research difficult to analyze.Based on the reasons above, this research focus on the effect of ingredients of batter, the pre-treated conditions and preparation conditions on product quality, and had a study into the mechanism of the changes of water content and oil content during the frying process.The main contents and conclusions are as follows:1. Based on the index of color, moisture content, oil content and brittleness, having a study of the effect of ingredients on the quality of pre-fried battered food. Results showed that: compared to the control samples, adding 7.5% of the corn starch, potato starch; 2% of CMC, HPMC, xanthan gum or guar gum can effectively reduce the oil content of fried batter. Fish collagen can significantly improve golden color of the deep-fried food. With the increasing content of wheat starch, dielectric loss of the solution is reduced, which have side effects on microwave heating efficiency. Xanthan gum and fish scale collagen will not significantly affect the dielectric loss rate, so it can replace parts of the starch in microwave formula, to reduce the negative effect of starch.2. Effect of batter formulation and pretreatment conditions on mass transfer during the frying process were studied. Results showed that there is a high fitting index between the dynamics model data with the experimental data of water diffusion and oil migration, Fick’s second law and First order kinetics equation can describe the moisture diffusion and fat intake during the process of Fried well. Pre-drying can reduce the moisture diffusion rate and fat intake rate of food during frying, and the longer pre-drying time the lower moisture diffusion rate, finally reduce the oil content of fried food.3. This chapter investigate the quality of fried coatings between coatings prepared with Deep Fried Device or ones without device and the commercial samples. The results showed that using Deep Fried Device preparing the fried batter had a lower standard deviation than the other samples, qualities of coating prepared with Deep Fried Device is more closer to the traditional coating.The high R2 values of Model showed that dynamic model can describe the process of moisture migration and oil migration of different formulations of the batter. Compared with the traditional preparation and traditional research methods, the designed Deep Fried Device is very suitable for studying the qualities of fried batter food.