ABSTRACT
This chapter analyzes the performance of applying an edible coating based on methylcellulose (MC) on a food model dough system by measuring moisture content and Oil uptake (OU) in the deep-frying process. It describes quality attributes such as texture and color and to observe, using scanning electron microscopy (SEM), the surface microstructures of coated and uncoated fried products at different processing times. SEM techniques and environmental scanning electron microscopy were used to observe the structure of the fried dough. The presence of an MC coating with thermal gelation properties modifies the surface wetting and also becomes a mechanical barrier leading to a decrease in the OU of the coated samples. A mathematical model of the frying process based on the numerical solution of the heat and mass transfer differential equations under unsteady state conditions is proposed and solved using measured physical and thermal properties.
