Results 221 to 230 of about 23,959 (269)

Optimization of deep-fat frying operations

Trends in Food Science & Technology, 1991
Abstract Deep-fat frying is one of the most important unit operations in both the catering and food processing industries. Although many aspects of the frying process are still poorly understood, studies of the chemistry and physics of frying in recent years have provided the means of optimizing the process.
Michael M. Blumenthal, Richard F. Stier
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Deep Fat Frying Of Foods—Transport Phenomena

Food Reviews International, 2005
Many theoretical and experimental studies have been conducted to understand the mechanisms of heat and mass transfer during deep fat frying. This, in turn, has helped in understanding transport phenomena during frying and the relationships between thermal and physical properties of the products and the frying media.
Adefemi Farinu, Oon-Doo Baik
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Deep fat frying characteristics of chickpea flour suspensions

International Journal of Food Science & Technology, 2001
Chickpea (Cicer arietinum) (Bengal gram) flour suspensions are widely used in the preparation of oriental traditional snacks and sweets. We investigated the frying characteristics of small and large boondi, a traditional product made by deep fat frying the droplets of chickpea flour suspensions. The rate of water loss during frying was much higher than
Keshava K. Bhat, Suvendu Bhattacharya
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Deep Fat Frying

1985
With this chapter we start the coverage of how these oils and fats are used in edible food products. This chapter will be devoted to deep fat frying with the emphasis on the basic principles involved in this method of cooking. Chapters 8 through 12 will include such topics as griddling, pan frying, salad oil, cooking oil, baking, doughnut technology ...
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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
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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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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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Criterion for Oil Uptake during Deep‐fat Frying

Journal of Food Science, 1993
ABSTRACT The effect of added powdered cellulose and methyl cellulose on oil uptake during deep‐fat frying of donuts and falafel balls was determined. A new criterion, U R , expressing the oil uptake ratio between the weight of oil uptake and the weight of water removed was ...
ELI J. PINTHUS, PNINA WEINBERG, ISRAEL SAM SAGUY   +2 more
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Stability of fats used for deep fat frying

Oil & Soap, 1938
This paper presents the results of some commercial doughnut frying tests using types of shortening available to the baker. The broad conclusion is that, from the stability viewpoint, the difference in shortening when used for deep fat frying is exaggerated.
C. W. Lantz, G. T. Carlin
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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
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