Method For Frying A Foodstuff With Permeabilized Cell Membranes And Device For Producing A Fried Foodstuff
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Solution Overview
Problem
Frying permeabilized foodstuff poses challenges due to a sharp initial temperature drop in the frying medium, leading to extended frying times and the formation of undesired acrylamide and increased fat absorption, particularly in deep friers.
Innovation Solution
A method and device that control the temperature of the frying medium according to a predetermined temperature profile, allowing for a gradual reduction from a starting temperature to a final temperature below the starting temperature, using a control unit to manage the temperature control device, which can include multiple zones and pre-tempered frying medium circulation to maintain optimal frying conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the foodstuff is introduced into the frying medium at high temperature, then the frying process is efficient and quick, but the temperature drops sharply and acrylamide forms
Solution Approach 1:
The cell walls of the foodstuff are permeabilized before frying through controlled pressure and/or temperature action or by electroporation. This preliminary action allows water to escape more easily during frying, preventing explosive boiling and enabling the use of higher initial temperatures without forming acrylamide, thus resolving the contradiction between frying speed and harmful substance formation
Solution Approach 2:
The frying process uses a dynamically adjusted temperature profile where the temperature is lowered from a starting temperature to a final temperature in a controlled manner according to a predetermined profile. This dynamic temperature adjustment prevents sharp temperature drops while maintaining efficient frying and avoiding acrylamide formation
2Duration of action of moving object
If the frying temperature is maintained high, then the frying time is reduced, but the foodstuff absorbs more frying medium
Solution Approach 1:
Permeabilization of cell walls before frying enables controlled water escape during the frying process. This prevents explosive boiling that would create large pores for fat absorption, allowing higher temperatures and shorter frying times without increasing fat uptake
Solution Approach 2:
The invention changes the physical state and permeability parameters of the foodstuff cell walls through permeabilization, and adjusts the temperature parameter dynamically during frying. These parameter changes enable short frying times at controlled temperatures that minimize fat absorption
3Object-affected harmful factors
If the temperature is lowered to prevent acrylamide formation, then the frying time increases, but the equipment complexity increases
Solution Approach 1:
By permeabilizing cell walls before frying, the invention enables the use of higher temperatures without forming acrylamide. This eliminates the need for extended low-temperature frying, maintaining short processing times while avoiding harmful substances
Solution Approach 2:
The controlled temperature profile dynamically adjusts temperature from starting to final temperature, allowing efficient frying at elevated temperatures followed by controlled cooling, achieving both short frying time and acrylamide prevention
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach prevents the formation of acrylamide and minimizes fat absorption in permeabilized foodstuff, ensuring a quicker frying process with reduced thermal side products and improved product yield.
Implementation Method 1
the temperature of a frying medium surrounding the foodstuff is lowered from a starting temperature at the beginning of the frying process to a final temperature in a manner controlled in accordance with a predetermined temperature profile
Implementation Method 2
the cell walls of the foodstuff can be permeabilized before frying. Permeabilization can be accomplished by adding a permeabilization agent, by controlled pressure and/or temperature action, or by electroporation
Implementation Method 3
The water bound in the food is step-by-step directed from the inside to the boundary layer as a consequence of the evaporation in the boundary zone
Data Source
AI summary
A method for frying a foodstuff (2) is shown, the cell membrane of which has been permeabilized, wherein the temperature of a frying medium (4) surrounding the foodstuff (2) is lowered from a starting temperature (8) at the beginning of the frying process to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Furthermore, a device (1) for producing a fried foodstuff (2) is shown, in particular for performing the above method, which comprises at least one frying container (3) for receiving a frying medium (4) and the foodstuff (2) to be fried, at least one temperature control device (5) for setting the temperature of the frying medium (4) in the frying container (3), and a control unit (6). in which a temperature profile (7) with a starting temperature (8) and a final temperature (9) below the starting temperature (8) is stored, wherein the control unit (6) is adapted to send temperature signals (10) to the at least one temperature control device (5) and thereby set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).