Clumping of frozen par-fried foods

Lessons from frosting on structured surfaces

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (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 languageEnglish
Pages (from-to)9-20
JournalFood Structure
Volume17
DOIs
Publication statusPublished - 1 Jul 2018

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fried foods
Literature
frost
Frozen Foods
Food
Patents
Vegetables
Solanum tuberosum
frozen vegetables
potato products
Industry
frozen foods
patents
Growth
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Keywords

  • Frosting
  • Frying
  • Structured surfaces

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.",
keywords = "Frosting, Frying, Structured surfaces",
author = "{van der Sman}, R.G.M.",
year = "2018",
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language = "English",
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journal = "Food Structure",
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}

Clumping of frozen par-fried foods : Lessons from frosting on structured surfaces. / van der Sman, R.G.M.

In: Food Structure, Vol. 17, 01.07.2018, p. 9-20.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

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PY - 2018/7/1

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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

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JF - Food Structure

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