Abstract
Abstract The influence of centrifugal force (g) on oil content of eggplant during frying and post-frying cooling was studied. Cut discs of eggplants (Solanum melongena L.) were fried for 30, 60, 90, 120, 180 and 240 s at 150 °C. The frying oil was stirred using 2 and 3 g during the g-frying sessions. The fried products were cooled while spinning at 10, 20, 30 and 40 g for 5, 10 and 15 min. The results showed that decrease in oil content was 40% (perpendicular position) and 80% (parallel position). The g-post-frying operation decreased more the oil content of eggplant samples fried for longer times. When the centrifugal force and time increased, oil efflux was higher in the eggplant samples fried at positions perpendicular to the direction of the applied force than in the samples positioned parallel to the force. The Scanning Electron Microscope (SEM) images showed that the g-fried eggplant had less oil content and greater potential for oil exudation during g-post-frying cooling.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
