Results 31 to 40 of about 2,647,396 (311)
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
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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 +5 more
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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 +2 more
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Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying [PDF]
Food Research International, 2020 The aim of this study was to develop an instrumental method for measuring the texture of French fries and correlated it with sensory measurements. For seven samples of French fries with different crispness levels, a cone penetrometer test was conducted simultaneously with microphone recording of sound emissions.
Gouyo, Têko +5 more
openaire +3 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 +5 more
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Review of the influence of hot air frying on food quality
Measurement: FoodJosé A. Téllez-Morales +2 more
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Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
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Technology Optimization and Flavor Analysis of Air Fried Fish Skin
Shipin gongye ke-ji, 2022 In order to develop air fried fish skin products, the air frying process of fish skin was optimized and its flavor was analyzed. The effects of blanching time, brine mass fraction, brine immersion time, marinating time, pre-drying temperature and time ...
Huijuan SUN +4 more
doaj +1 more source
A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips [PDF]
, 2016 The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days.
Achaerandio Puente, María Isabel +4 more
core +2 more sources