The physico-chemical and microstructural properties of fried rice crackers were studied as a function of spray-frying. Fried rice crackers were produced using the spray- and deep-frying techniques and their moisture content, oil uptake, color, texture (i.e., hardness, expansion ratio, and bulk density), and microstructure were compared. For spray-frying, the heat distribution inside the frying chamber, the effects of spraying rate of oil (0.3, 0.5, and 0.7 L/s), and spinning speed of the frying basket (60, 80, and 100 rpm) were evaluated. Although the average temperature varied at each depth of the fryer, it did not influence overall heat distribution. Results also revealed that higher spraying rate and spinning speed resulted in higher moisture loss, higher oil uptake, darker color, and less crispiness. Compared with deep-frying, the oil uptake of spray-fried samples was lower by 45.4%. The color of the spray-fried crackers was better than that of the deep-fried samples. SEM micrographs showed that the cellular structure and integrity of the cell wall of deep-fried rice crackers were more deformed. They also had larger pore diameter and deeper and larger cavities, leading to higher oil content and crispier texture than spray-fried samples. Rice crackers fried using a spraying rate of 0.7 L/s and spinning speed of 100 rpm resulted in the most desirable physico-chemical qualities. Although the texture properties of the resulting rice crackers could still be improved, spray-frying could be an alternative technique in producing high-quality rice crackers with very low oil content.

研究了炒米饼的理化和微观结构性质与喷雾油炸的关系。油炸米饼是使用喷雾和油炸技术生产的，并比较了它们的水分含量，吸油量，颜色，质地（即硬度，膨胀率和堆积密度）和微观结构。对于喷雾油炸，评估了油炸室内的热量分布，油的喷雾速度（0.3、0.5和0.7 L / s）以及油炸篮的旋转速度（60、80和100 rpm）的影响。 。尽管平均温度在炸锅的每个深度处均发生变化，但它不会影响整体热量分布。结果还表明，较高的喷涂速率和纺丝速度会导致较高的水分损失，较高的吸油率，颜色更深，脆度更低。与油炸相比 喷雾油炸样品的吸油率降低了45.4％。喷雾饼干的颜色比油炸样品的颜色更好。扫描电镜观察表明，糯米饼干的细胞结构和细胞壁的完整性更易变形。它们还具有更大的孔径，更深，更大的空腔，从而比喷炸样品具有更高的含油量和更脆的质地。使用0.7 L / s的喷雾速度和100 rpm的旋转速度油炸的米果饼干具有最理想的理化品质。尽管仍可以改善所得米饼的质地，但在生产含油量极低的优质米饼时，喷雾油炸可能是一种替代技术。喷雾饼干的颜色比油炸样品的颜色更好。扫描电镜观察表明，油炸米饼的细胞结构和细胞壁的完整性更易变形。它们还具有更大的孔径，更深，更大的空腔，从而比喷炸样品具有更高的含油量和更脆的质地。使用0.7 L / s的喷雾速度和100 rpm的旋转速度油炸的米果饼干具有最理想的理化品质。尽管仍可以改善所得米饼的质地，但在生产含油量极低的优质米饼时，喷雾油炸可能是一种替代技术。喷雾饼干的颜色比油炸样品的颜色更好。扫描电镜观察表明，油炸米饼的细胞结构和细胞壁的完整性更易变形。它们还具有更大的孔径，更深，更大的空腔，从而比喷炸样品具有更高的含油量和更脆的质地。使用0.7 L / s的喷雾速度和100 rpm的旋转速度油炸的米果饼干具有最理想的理化品质。尽管仍可以改善所得米饼的质地，但在生产含油量极低的优质米饼时，喷雾油炸可能是一种替代技术。扫描电镜观察表明，油炸米饼的细胞结构和细胞壁的完整性更易变形。它们还具有更大的孔径和更深，更大的孔洞，从而比喷炸样品具有更高的油含量和更脆的质地。使用0.7 L / s的喷雾速度和100 rpm的旋转速度油炸的米果饼干具有最理想的理化品质。尽管仍可以改善所得米饼的质地，但在生产含油量极低的优质米饼时，喷雾油炸可能是一种替代技术。扫描电镜观察表明，油炸米饼的细胞结构和细胞壁的完整性更易变形。它们还具有更大的孔径和更深，更大的孔洞，从而比喷炸样品具有更高的油含量和更脆的质地。使用0.7 L / s的喷雾速度和100 rpm的旋转速度油炸的米果饼干具有最理想的理化品质。尽管仍可以改善所得米饼的质地，但在生产含油量极低的优质米饼时，喷雾油炸可能是一种替代技术。7 L / s和100 rpm的纺丝速度带来了最理想的物理化学质量。尽管仍可以改善所得米饼的质地，但在生产含油量极低的优质米饼时，喷雾油炸可能是一种替代技术。7 L / s和100 rpm的纺丝速度带来了最理想的物理化学质量。尽管仍可以改善所得米饼的质地，但在生产含油量极低的优质米饼时，喷雾油炸可能是一种替代技术。