Results 11 to 20 of about 4,464 (225)

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. [PDF]

Front Nutr, 2022
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher.
Zhou M, Shi G, Deng Y, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A.   +9 more
europepmc   +13 more sources

Frying kinetics and physical properties of air-fried french fries

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
French fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significantly
La Choviya Hawa, Syifa Rahadian Izzati, Rini Yulianingsih, Wahyunanto Agung Nugroho   +3 more
doaj   +2 more sources

Effect of Blanching Temperature and Air Frying Time on the Quality of Catfish Skin

Shipin gongye ke-ji, 2022
In order to investigate the effect of blanching temperature and air frying time on the quality of catfish skin, the cooking loss rate and thermal stability of fish skin were analyzed after blanching (50, 70, 90 ℃). On the basis of blanching, the moisture,
Huijuan SUN, Min LI, Feiyu ZHANG, Xi SUN, Lizhen MA, Xiaoqing REN   +5 more
doaj   +2 more sources

Effects of air-frying and microwave treatment on the quality of pumpkin seed kernels

Shipin yu jixie, 2023
Objective: This study aimed to explore the effect of processing methods on the quality of pumpkin seed kernels. Methods： In this study, pumpkin seed kernels were chosen as the research object and the effects of air-frying （160 ℃, 0~7 min） and microwave ...
ZHANG Gui-hui, OUYANG Hui, HUANG Yu, YU Xiong-wei, LI Shu-gang   +4 more
doaj   +2 more sources

Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.). [PDF]

Food Sci Nutr, 2023
AbstractThe human being has historically consumed fried foods for centuries; however, conventional frying has a disadvantage, immersion in vegetable and/or animal oils, which leads to the search for different options. This is why air frying is a good alternative, which still has a wide field of study.
Coria-Hernández J, Arjona-Román JL, Meléndez-Pérez R.   +2 more
europepmc   +3 more sources

Influence of Two Frying Methods on the Quality and Flavor of Hairtail

Shipin gongye ke-ji, 2022
The effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed.
Yixuan DING, Ting ZHOU, Yueqin LIAO, Huimin LIN, Bin ZHANG, Shanggui DENG, Xiaomin ZHOU   +6 more
doaj   +1 more source

Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments

Journal of Food and Bioprocess Engineering, 2021
Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and 420 s) at constant vacuum pressure of 70 mbar on some quality ...
Simin Nobahari, Ali Reza Bassiri
doaj   +1 more source

Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture [PDF]

Journal of Food Engineering, 2021
Abstract This study aimed to identify the microstructural parameters of the crust which can explain the crispness of French fries. The French fry microstructure was visualized by X-ray micro-computed tomography (XMT). Analysis of the images provided information on the pore size distribution, global porosity of the French fries and local porosity of ...
Gouyo, Têko, Rondet, Éric, Mestres, Christian, Hofleitner, Céline, Bohuon, Philippe   +4 more
openaire   +4 more sources

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Journal of Food Quality, 2021
Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated.
Wengang Jin, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen, Ruichang Gao   +5 more
doaj   +1 more source

THE EFFECT OF FRYING TEMPERATURE AND TIME IN VACUUM FRYING MACHINE ON THE IMPROVEMENT OF THE QUALITY OF APPLE CRISPS

Multitek Indonesia, 2021
The frying temperature in the frying process using a vacuum frying machine can be designed according to your needs. Usually used for frying at low temperatures so that damage to aroma and taste can be avoided. The purpose of this study was to analyze the
Nely Ana Mufarida, Asroful Abidin, Fitriana Fitriana   +2 more
doaj   +1 more source