Permeabilized Food Frying Temperature Control
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Solution Overview
Problem
Deep-frying permeabilized foods using pulsed electric fields (PEF) results in an unexpected sharp drop in frying medium temperature, leading to extended frying times and increased acrylamide formation and fat absorption, which are undesirable.
Innovation Solution
A method and device for deep-frying permeabilized foods by controlling the temperature of the frying medium according to a predetermined temperature profile, allowing the food to be moved through zones with different temperatures, and using a circulation system to maintain optimal temperatures, thereby minimizing acrylamide formation and fat absorption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If the food is permeabilized using PEF before deep-frying, then the texture and crispiness are improved, but the frying medium temperature drops sharply causing extended frying time and increased acrylamide formation
Solution Approach 1:
The food is pre-permeabilized using pulsed electric fields before frying to create controlled porosity, which allows water to escape more uniformly during frying. This preliminary structural modification prevents the sharp temperature drop that occurs when intact cell walls burst explosively, thereby maintaining stable frying temperature and reducing total frying time while preserving texture improvements
2Strength
If the food is permeabilized using PEF before deep-frying, then the texture and crispiness are improved, but fat absorption increases due to extended frying time
Solution Approach 1:
The PEF treatment creates controlled pores in the cell membranes before frying, allowing water to escape in a controlled manner rather than causing explosive cell wall rupture. This preliminary structural change maintains more stable frying temperatures and reduces total frying time, thereby limiting the opportunity for excessive fat absorption while preserving the textural benefits of permeabilization
Solution Approach 2:
The invention modifies the physical structure of the food at the cellular level through PEF treatment, changing the permeability parameter of cell membranes. This structural parameter change enables controlled water release during frying, preventing the temperature fluctuations that lead to extended frying times and subsequent fat absorption
3Strength
If the food is permeabilized using PEF before deep-frying, then the texture and crispiness are improved, but acrylamide formation increases due to extended frying time
Solution Approach 1:
The PEF treatment is applied before frying to create controlled porosity in the food structure. This preliminary action enables more uniform and controlled water evaporation during the frying process, preventing the sharp temperature drops and subsequent temperature spikes that extend frying time. By maintaining more stable temperatures throughout frying, the formation of acrylamide is reduced while the textural benefits of permeabilization are preserved
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 reduces acrylamide formation and fat absorption, while maintaining the benefits of PEF in terms of texture and crispiness, by ensuring a controlled and efficient frying process with reduced frying time and medium absorption.
Implementation Method 1
the cell membrane of the foodstuff has been permeabilized, in particular by electroporation
Implementation Method 2
Deep frying media have a high heat capacity and can transfer heat to the food at temperatures well above the boiling point of water
Implementation Method 3
The water bound in the food is gradually carried from the interior to the outer layer as a result of evaporation in the outer zone
Data Source
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AI summary
What is disclosed is a method for frying a foodstuff (2) 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 frying to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Also disclosed is a device (1) for producing a fried foodstuff (2), in particular for performing the above method, which device 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) storing a temperature profile (7) containing a starting temperature (8) and a final temperature (9) lower than the starting temperature (8), wherein the control unit (6) is designed to transmit temperature signals (10) to the at least one temperature control device (5) and thereby to set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).