EFFECT OF THERMAL PRETREATMENT AND BATTER COMPOSITION ON FAT ABSORPTION IN DEEP-FAT FRIED BATTER
Bibliographic record
Abstract
The effects of batter composition, thermal pretreatment and frying time on mass transfer during deep-fat frying were studied using response surface methodology. Prior to frying, dough composed of wheat and rice flour mixtures (wheat/rice ratio between 0 and 100%) mixed with water at ratio 1:1.3 (mixture:water) were put in closed aluminum cells and preheated in a water bath at temperatures ranging from 60 to 90°C. Then, the samples were fried for 1, 2, 3 and 4 min. A central composite rotatable design was built to study the effects on fat uptake and moisture content of samples. Pre- gelatinization and batter formulation had impact on the degree of fat uptake in deep-fat fried batter coating. The results showed that flour ratios had more impact on fat uptake than pretreatment temperature. Moreover, the interaction between these 2 factors was more significant than their main effects. Batter composed of 75% wheat flour and pre- treated at a temperature of 82.5°C had the minimum optimal points for fat uptake with a value of 3.3% after 4 minutes of frying. The degree of gelatinization and the moisture content under these conditions were 80.55% and 30 % db, respectively.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.002 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".