Resumen

SANTACRUZ-VAZQUEZ, Claudia; SANTACRUZ-VAZQUEZ, Verónica  y  LUNA CERON, Higinio. Determinación de los cambios morfométricos, a partir de la dimensión fractal y su relación con los parámetros fisicoquímicos de un producto de harina de trigo en forma laminar durante el proceso de freído por inmersión. Superf. vacío [online]. 2011, vol.24, n.4, pp.145-152. ISSN 1665-3521.

Physicochemical parameters, moisture content, total oil absorbed content, expansion percentage, texture, porosity, and morphometric changes of the surface of wheat flour laminates during frying process were obtained. An experimental frying system was used. Frying oil temperatures were 140°, 160°, 180° and 200°C. It was observed that a frying oil temperature of 200°C generated a highest dehydrated, highest oil absorption,highest expansion and porosity of the final product phenomenon related to morphometric changes on the surface of the sample, with normalized fractal dimension of texture of images (FDN) values between1.160+0.002.

Palabras llave : Frying; Porosity; Microstructural changes; Normalized fractal dimension of texture.

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