Influence des conditions de friture profonde sur les propriétés physicochimiques de la banane plantain Musa AAB « harton » : étude du vieillissement des huiles et modélisation des transferts de matière au cours du procédé

Abstract : Plantain is a fruit commonly consumed in Congo - Brazzaville in its cooked form, as an accompaniment. The process of deep frying plantain is a widespread practice, often poorly mastered, given the prolonged use of frying oils, leading to the formation of compounds harmful to health. Indeed, for a number of years, the consumption of local oils (soybean, palm) and their degradation after heating are cause of major concern for consumer safety. The objectives of this study were to investigate the influences of the deep frying process applied on the Musa AAB plantain of "harton" variety, maturity level 7, as consumed in sliced form. We initially applied response surface methodology (RSM) to the deep frying process to determine the influence of three parameters (time / temperature / quantity) on different responses (color, hardness, oil uptake and water content) according to the type of oil used (soybean, palm, Frial oils). Once optimal conditions were obtained from the plantain in domestic conditions, the study focused on the evolution of frying oil stability, by monitoring physicochemical parameters of the degradation of the aforementioned (total polar compounds, free fatty acids, primary and secondary oxidation products). Analyses of color, crystallization point and viscosity, were added to the study and helped establish the optimal duration of use for these oils depending on the quantity of plantains fried. Lastly, the mechanisms of water transfer and oil uptake in the matrix has been studied and modeled according to temperature, thickness and immersion time.
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Nadia Pambou-Tobi. Influence des conditions de friture profonde sur les propriétés physicochimiques de la banane plantain Musa AAB « harton » : étude du vieillissement des huiles et modélisation des transferts de matière au cours du procédé. Génie chimique. Université de Lorraine; Université Marien-Ngouabi (Brazzaville), 2015. Français. ⟨NNT : 2015LORR0063⟩. ⟨tel-02321375⟩

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