Abstract—The effect of carbonic maceration (CM) pre-treatment on some quality characteristics of fried potato strips were evaluated and changes in the moisture and temperature distribution under the effect of CM treatment were figured out by a numerical approach. Parameters (temperature of 25-35°C, pressure of 1-2 bar and time of 7-14 hours) of CM treatment were examined in a full factorial experimental design. CM pre-treatment was found to be effective on shortening the frying time up to 30% and considerably limited oil absorption. Total colour change and alteration of a* value were inhibited to some extent with CM, and any negative change was observed with respect to b* value. On the other hand, CM treated samples had lower textural values (elasticity, firmness and skin strength) compared to those of control sample (with no pre-treatment). Finite difference method was used for numerical calculations. An explicit, capacitance method was employed. In order to verify predicted data, they were compared with the corresponding experimental results and good agreement was found between them. 
 

Index Terms—carbon dioxide, frying, potato, numerical prediction

Cite: Sebahattin S. Turgut, Muzeyyen M. Yanik, Erkan Karacabey, and Erdogan Kucukoner, "Effect of Carbonic Maceration Pre-treatment on Quality Characteristics of French Fries and a Numerical Approach for Prediction of Moisture and Temperature Distribution," International Journal of Food Engineering, Vol. 4, No. 3, pp. 170-177, September 2018. doi: 10.18178/ijfe.4.3.170-177