Results 191 to 200 of about 2,568 (228)

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

International Journal of Gastronomy and Food Science, 2023
Julian Andres Gomez-Salazar, Abel Ceron-Garcia, Michael Ngadi   +2 more
exaly  

Fundamentals and Applications of Deep-Fat Frying

2021
Ajita Tiwari, Puja Das
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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
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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