Reference number : GC-2017-Q1-02772, amendment number : , agreement type : G, recipient legal name : Ngadi, Michael (McGill University)|Ngadi, Michael (Université McGill), recipient country : CA, recipient province : nan, recipient city : Quebec|Québec, recipient postal code : nan, program name english : Discovery Grants Program - Individual, program name french : Programme de subventions à la découverte - individuelles, program purpose english : Batter coatings contribute important texture (crispness), flavour and aesthetics to fried foods. Much of their functionalities are attributed to phase transitions and development of microstructure during frying as well post frying. While much studies have focused on pre-frying or at-frying processes, there has been very limited studies on microstructural changes in batter coating, particularly during post frying. This proposal seeks to bring fundamental knowledge from engineering, food and material science to elucidate structure development and collapse in the batter coatings during post frying handling of fried coated products. Therefore, the objectives are to: develop improved method of assessing texture (crispness) of fried coated products; assessing changes in surface moisture and fat of batter coats as well as moisture and fat redistribution during post frying handling of fried product; study the influence of batter formulation ingredients on glass transition behavior and surface roughness of the batter coatings held under different post frying conditions. A model product consisting of a meat analog gel (as the core) and batter coating of various formulations will be used in the study. Two post frying process will be studied namely holding fried samples under a heat lamp for various times and storing the fried samples in refrigerated temperatures for different periods. Crispness will be measured using combined mechanical and acoustic technique. Surface moisture and fat will be assessed using Fourier transform infrared microscopy (SR-FTIR), infrared thermography (IT) and multiple labelling confocal laser scanning microscopy (CLSM). Structural collapse will be determine by measuring glass transition temperatures as well as microstructure of products. The proposed research will develop new knowledge on quality development of fried products during post frying. It is expected that scientific papers (8) and technical presentations (10) will result from the work. Nine HQPs (2 PhD; 2 MSC; 5 BEng) will be trained and mentored on the project. They will acquire both technical and soft skills by working of different aspects of the research program. The HQPs will work in a dynamic research environment and benefit from unique opportunity to learn and exchange knowledge that will prepare them for an excellent professional career., program purpose french : Batter coatings contribute important texture (crispness), flavour and aesthetics to fried foods. Much of their functionalities are attributed to phase transitions and development of microstructure during frying as well post frying. While much studies have focused on pre-frying or at-frying processes, there has been very limited studies on microstructural changes in batter coating, particularly during post frying. This proposal seeks to bring fundamental knowledge from engineering, food and material science to elucidate structure development and collapse in the batter coatings during post frying handling of fried coated products. Therefore, the objectives are to: develop improved method of assessing texture (crispness) of fried coated products; assessing changes in surface moisture and fat of batter coats as well as moisture and fat redistribution during post frying handling of fried product; study the influence of batter formulation ingredients on glass transition behavior and surface roughness of the batter coatings held under different post frying conditions. A model product consisting of a meat analog gel (as the core) and batter coating of various formulations will be used in the study. Two post frying process will be studied namely holding fried samples under a heat lamp for various times and storing the fried samples in refrigerated temperatures for different periods. Crispness will be measured using combined mechanical and acoustic technique. Surface moisture and fat will be assessed using Fourier transform infrared microscopy (SR-FTIR), infrared thermography (IT) and multiple labelling confocal laser scanning microscopy (CLSM). Structural collapse will be determine by measuring glass transition temperatures as well as microstructure of products. The proposed research will develop new knowledge on quality development of fried products during post frying. It is expected that scientific papers (8) and technical presentations (10) will result from the work. Nine HQPs (2 PhD; 2 MSC; 5 BEng) will be trained and mentored on the project. They will acquire both technical and soft skills by working of different aspects of the research program. The HQPs will work in a dynamic research environment and benefit from unique opportunity to learn and exchange knowledge that will prepare them for an excellent professional career., agreement title english : Post Frying Structural Changes in Batter Coatings, agreement title french : Post Frying Structural Changes in Batter Coatings, agreement number : RGPIN, agreement value : 165000.0, agreement start date : 2017-05-10, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year. (2017-2018 to 2022-2023), additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier. (2017-2018 à 2022-2023), owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada