Results 191 to 200 of about 2,577 (221)

Modeling the Dehydration of Apple Slices by Deep Fat Frying

Drying Technology, 2009
One of the objectives of immersion frying is to remove water from the food. Thus, predicting moisture loss is important when developing a model for that process. With the aim to model moisture transfer during apple frying, Granny Smith apple slabs were processed at 140, 150, 160, and 170°C.
J. Bravo, N. Sanjuán, J. Ruales, A. Mulet   +3 more
openaire   +1 more source

Fundamentals and Applications of Deep-Fat Frying

2021
Ajita Tiwari, Puja Das
openaire   +1 more source

Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures

International Journal of Gastronomy and Food Science, 2023
Abel Ceron-Garcia, Michael Ngadi, Maria Elena Sosa-Morales   +2 more
exaly  

Deep-fat frying of fish at atmospheric pressure

1999
Fish frying was investigated experimentally. An experimental design associated with a kinetic study was used to characterize the influence of frying time and temperature on mass transfer (water loss and fat gain) and color changes. Two types of fish (lean and fat) and plant oil (coconut and sunflower seed) were studied.
De Verdelhan, T., Collignan, Antoine, Raoult-Wack, Anne-Lucie   +2 more
openaire   +1 more source

Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying

LWT - Food Science and Technology, 2021
Mingchih Fang, Wen-Chieh Sung
exaly  

Deep Fat Frying

Cornell Hotel and Restaurant Administration Quarterly, 1971
openaire   +1 more source

deep-fat frying, n.

2023
openaire   +1 more source

Insights into the Chemistry of Deep-Fat Frying Oils

2023
Bharti Mittu, Anjali Chaturvedi, Renu Sharma   +2 more
openaire   +1 more source

deep fat fry, v.

2023
openaire   +1 more source

Principles of Deep-Fat Frying

2009
openaire   +2 more sources