Clumping of frozen par-fried foods: Lessons from frosting on structured surfaces

R.G.M. van der Sman

doi:10.1016/j.foostr.2018.06.001

Clumping of frozen par-fried foods: Lessons from frosting on structured surfaces

R.G.M. van der Sman^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

6 Citations (Scopus)

Abstract

In this paper, we review the problem of clumping due to frost formation on frozen vegetables, like par-fried potato products. This problem has been very scarcely investigated in the scientific literature. Yet in the industry it is a significant problem, as evident by the various patents on this topic. Thanks to the enormous, recent growth of scientific literature on frost formation on engineered, structured surfaces, we have drawn a multitude of hypotheses of factors governing the clumping and frost formation of frozen foods, which can also be viewed as a structured surface.

Original language	English
Pages (from-to)	9-20
Journal	Food Structure
Volume	17
DOIs	https://doi.org/10.1016/j.foostr.2018.06.001
Publication status	Published - 1 Jul 2018

Keywords

Frosting
Frying
Structured surfaces

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10.1016/j.foostr.2018.06.001Licence: CC BY-NC-ND

Cite this

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title = "Clumping of frozen par-fried foods: Lessons from frosting on structured surfaces",

abstract = "In this paper, we review the problem of clumping due to frost formation on frozen vegetables, like par-fried potato products. This problem has been very scarcely investigated in the scientific literature. Yet in the industry it is a significant problem, as evident by the various patents on this topic. Thanks to the enormous, recent growth of scientific literature on frost formation on engineered, structured surfaces, we have drawn a multitude of hypotheses of factors governing the clumping and frost formation of frozen foods, which can also be viewed as a structured surface.",

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N2 - In this paper, we review the problem of clumping due to frost formation on frozen vegetables, like par-fried potato products. This problem has been very scarcely investigated in the scientific literature. Yet in the industry it is a significant problem, as evident by the various patents on this topic. Thanks to the enormous, recent growth of scientific literature on frost formation on engineered, structured surfaces, we have drawn a multitude of hypotheses of factors governing the clumping and frost formation of frozen foods, which can also be viewed as a structured surface.

AB - In this paper, we review the problem of clumping due to frost formation on frozen vegetables, like par-fried potato products. This problem has been very scarcely investigated in the scientific literature. Yet in the industry it is a significant problem, as evident by the various patents on this topic. Thanks to the enormous, recent growth of scientific literature on frost formation on engineered, structured surfaces, we have drawn a multitude of hypotheses of factors governing the clumping and frost formation of frozen foods, which can also be viewed as a structured surface.

KW - Frosting

KW - Frying

KW - Structured surfaces

U2 - 10.1016/j.foostr.2018.06.001

DO - 10.1016/j.foostr.2018.06.001

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JO - Food Structure

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Clumping of frozen par-fried foods: Lessons from frosting on structured surfaces

Abstract

Keywords

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