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Licensed Unlicensed Requires Authentication Published by De Gruyter January 25, 2019

Moisture Content and Oil Uptake Variations and Modeling in Deep-Fried Hamburger Slices

Sara Movahhed and Hossein Ahmadi Chenarbon


This study investigates the effect of ultrasound pretreatment on moisture content and oil uptake of hamburger slices during deep-fat frying. Samples received ultrasound pretreatment at two power modes: Normal (at 40 and 60 °C) and Boost (at 40 and 60 °C), both for 15 min. They were then deep fried at 150, 160 and 170 °C. Results showed that samples receiving the ultrasound pretreatment with Normal power had higher moisture contents than those from the Boost pretreatment, with a significant difference. The highest moisture content was obtained with Normal power mode at 40 °C and frying at 150 °C. On the other hand, the effective water diffusivity coefficient increased at higher fryer temperatures and higher power mode (the Boost system). The highest effective water diffusivity coefficient was obtained with Boost power mode at 60 °C and frying at 170 °C where its range was calculated to be 6.93 × 10–8 - 8.77 × 10–8 m2/s. At the same time, the highest activation energy belonged to higher power mode (the Boost system) and frying at 150 °C ranging from 13.20–17.29 kJ/mol. In addition, the lowest oil uptake was obtained with Boost power mode at 60 °C and frying at 170 °C. Multivariate regression analysis showed that the exponential model had the best fitness for predicting variations in moisture content and oil uptake of hamburger slices.


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Received: 2018-06-18
Revised: 2019-01-14
Accepted: 2019-01-14
Published Online: 2019-01-25

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