Abstract
［Objective］ Fresh taro was used as the raw material to investigate the effect of sodium carboxymethyl cellulose (CMC -Na) coating combined with blanching,freezing,and osmotic pretreatment on oil absorption in vacuum -fried taro crisp strips.［Methods］ The treatments included blanching (CK),blanching +freezing (BF),blanching +freezing +coating (BFC ),blanching +osmotic (BO),and blanching +osmotic +coating (BOC ).The study analyzed their effect on the drying characteristics,hardness,and color of vacuum -fried taro crisp strips,and used low -field nuclear magnetic resonance (LF-NMR ),magnetic resonance imaging (MRI ),and scanning electron microscopy (SEM ) to investigate the oil distribution and microstructure of the taro crisp strips.［Results］］ BF treatment increased the drying rate of the taro crisp strips,while BOC treatment reduced it.BFC and BOC treatments resulted in smoother,more even surfaces and smaller pore structures of the taro strips,which reduced oil adhesion and lowered the oil content.［Conclusion］ The BFC treatment exhibited the 引用格式：李晓云，谢荣华，陈胜，等.羧甲基纤维素钠涂膜处理对真空油炸香芋脆条油脂吸收的影响 ［J］.食品与机械，2025，41（4）：155-161.C itation:LI Xiaoyun,XIE Ronghua,CHEN Sheng,et al.Effect of sodium carboxymethyl cellulose coating treatment on oil absorption in vacuum-fried taro crisp strips [J].Food & Machinery,2025,41(4):155-161.best crispness and color,with the lowest oil content,making it the most suitable pretreatment for vacuum -fried taro crisp strips.
Publication Date
6-2-2025
First Page
155
Last Page
161
DOI
10.13652/j.spjx.1003.5788.2024.80899
Recommended Citation
Xiaoyun, LI; Ronghua, XIE; Sheng, CHEN; Chunyang, HAN; Junliang, CHEN; Aiqing, REN; and Zhenhua, DUAN
(2025)
"Effect of sodium carboxymethyl cellulose coating treatment on oil absorption in vacuum-fried taro crisp strips,"
Food and Machinery: Vol. 41:
Iss.
4, Article 19.
DOI: 10.13652/j.spjx.1003.5788.2024.80899
Available at:
https://www.ifoodmm.cn/journal/vol41/iss4/19
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