Results 181 to 190 of about 2,577 (221)

Colour changes during deep fat frying

Journal of Food Engineering, 2001
The effect of frying conditions on the colour changes during deep fat frying of french fries has been investigated. The Hunter colour scale parameters redness, yellowness and lightness were used to estimate colour changes during frying as a function of the main process variables (oil temperature, oil type and sample thickness).
M.K. Krokida, V. Oreopoulou, Z.B. Maroulis, D. Marinos-Kouris   +3 more
openaire   +1 more source

Effect of deep‐fat frying on sunflower oils

Journal of the American Oil Chemists' Society, 1973
AbstractSunflower seed oils were compared with a commercial oil based upon the oils' tendencies to oxidize after various periods of heating and cooking. Hydrogenated and unhydrogenated sunflower oils and a commerical shortening obtained from a fast‐food establishment were used to deep fry 8 lb of raw potatoes daily for six 8‐hr days.
W. H. Morrison, J. A. Robertson, D. Burdick   +2 more
openaire   +1 more source

Modelling the deep‐fat frying of beef meatballs

International Journal of Food Science & Technology, 1994
Mathematical models describing heat, moisture and fat transfers during deep‐fat frying of beef meatballs were developed and validated against experimental data consisting of temperatures at two locations in the product, and average moisture and fat contents.
PETER ATEBA, GAURI S. MITTAL
openaire   +1 more source

Frying characteristics of beef tallow as a potential alternative for intermittent deep-fat frying

Food Chemistry
Beef tallow is commonly used as a frying fat due to its chemical stability and flavor. However, the relationship between different food compositions on its frying performance has not been extensively explored. This study investigated the frying behavior of beef tallow used for potato sticks and chicken chunks.
Fenfen, Lei, Meiyu, Zheng, Tianyu, Zhang, Timothy J, Tse, Martin J T, Reaney, Shu, Wang, Xiaoming, Jiang, Bin, Li, Zhigang, Hu, Dongping, He, Sihong, Zhang, Qinfeng, Zhang, Li, Zhou   +12 more
openaire   +2 more sources

Effect of deep-fat frying on fat oxidation in soybean oil

International Journal of Food Sciences and Nutrition, 1995
The frying performance and stability of pure soybean oil (PSBO), soybean oil blended with palm kernel olein and PSBO with an antioxidant mixture of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate and citric acid were compared.
D, Goburdhun, B, Jhurree
openaire   +2 more sources

Advances in Deep-Fat Frying of Foods

2008
Introduction, Serpil Sahin and Servet Gulum Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaquin Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N.
openaire   +1 more source

Deep-Fat Frying: Understanding Leads to Optimization

Cereal Foods World, 2013
Proper use of technology can help processors produce healthier fried foods that retain the taste and texture consumers enjoy. Healthier frying requires the right fryer, oil, food, processes, and maintenance procedures. In deep-fat frying operations, good baseline data need to be developed on the chemical, physical, and sensory parameters of oils and ...
openaire   +1 more source

EFFECT OF ROSEMARY EXTRACTS ON THE STABILIZATION OF FRYING OIL DURING DEEP FAT FRYING

Journal of Food Lipids, 1999
ABSTRACTRapeseed oil and a mixture of rapeseed oil with palmolein containing silicone oil were used for preparation of french fries. The intermittent frying was continued for 5 days in a household fryer with replenishment of used oil. The decomposition of polyunsaturated triacylglycerols, formation of polar substances, polymers, colored products and ...
ZUZANA RÉBLOVÁ, JANA KUDRNOVÁ, LUDMILA TROJÁKOVÁ, JAN POKORNYA   +3 more
openaire   +1 more source

Heat transfer coefficient during deep-fat frying

Food Control, 2009
Abstract The heat transfer coefficient is significant in the design of equipment and processes which must be carefully evaluated and used. For example, the coefficient value defines to a great extent the equipment size and also establishes the contacts between phases and processing time.
Alvis, Armando, Vélez, Carlos, Rada-Mendoza, Maite, Villamiel, Mar, Villada, Héctor S.   +4 more
openaire   +2 more sources

DEEP FAT FRYING OF POTATO STRIPS—QUALITY ISSUES

Drying Technology, 2001
Moisture loss and oil adsorption kinetics, structural properties (apparent density, true density, specific volume and internal porosity), color changes and viscoelastic behavior (compression tests, crispness) were investigated during deep fat frying of french fries.
M. K. Krokida, V. Oreopoulou, Z. B. Maroulis, D. Marinos-Kouris   +3 more
openaire   +1 more source