Investigating apparent density kinetics of potato strips pretreated with ultrasound and ediblecoating during deep-fat frying process

Porosity of food products during frying process is increased due to moisture removal and this phenomenon, reducesapparent density and increases oil uptake. Therefore, according to the relationship between apparent density, porosity and oil uptake, investigation of the apparent density is important. The aim of this studywas to investigate changes of apparent density and its modeling duringdeep-fat frying of potatos trips pretreated with 0.1and 0.2% carboxy methyl cellulosecon centration and 40k Hz ultrasound frequency for15 minutes. The potato strips were cut into1.2×1.2×4cm3pieces and after performing the pretreatments, the frying process was done at three different temperatures of 150,170 and 190ºC for 1, 2, 3and4 minutes. Edible coating pretreatment in both the concentration led to an increase in apparent density and this increase was not statistically significant compared to control samples (P>0.05). However, 40kHzultrasoundfrequency led to a significant decrease of the parameter in comparison with controls (P