Reducing fat absorption in fried foods using edible films

dc.contributor.advisorMittal, G.S.
dc.contributor.authorWilliams, Robin
dc.date.accessioned2021-04-20T15:28:59Z
dc.date.available2021-04-20T15:28:59Z
dc.date.copyright1997
dc.degree.departmentSchool of Engineeringen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.description.abstractThis thesis investigates the use of edible films to reduce the fat absorption in fried foods. The edible films studied were gellan gum, methyl cellulose and hydroxypropyl cellulose. All three films were found to reduce the fat absorption into the food by 50 to 90%. A mathematical model was developed incorporating heat, moisture and fat transfer in both the food and the film. Moisture diffusivities of the food and the film were found to be 0.33 $\times$ 10$\sp{-7}$ m$\sp2$/s and 0.25 $\times$ 10$\sp{-7}$ m$\sp2$/s, respectively. Fat diffusivities were found to be 0.103 $\times$ 10$\sp{-8}$ m$\sp2$/s for the food and 0.604 $\times$ 10$\sp{-9}$ m$\sp2$/s for the film. Thermal diffusivities were found to be 0.102 $\times$ 10$\sp{-6}$ m$\sp2$/s for the food and 0.156 $\times$ 10$\sp{-6}$ m$\sp2$/s for the film. Film diffusivities are for gellan gum films at a thickness of 2.0 mm during frying. The fat and moisture diffusivities of the gellan gum film were found to increase with an increase in film thickness.en_US
dc.identifier.urihttps://hdl.handle.net/10214/25203
dc.language.isoen
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectedible filmsen_US
dc.subjectfat absorptionen_US
dc.subjectfried foodsen_US
dc.subjectmoisture diffusivitiesen_US
dc.subjectfat diffusivitiesen_US
dc.titleReducing fat absorption in fried foods using edible filmsen_US
dc.typeThesisen_US

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