Results 231 to 240 of about 23,959 (269)

Structure Oil‐Absorption Relationships During Deep‐Fat Frying

Journal of Food Science, 2003
ABSTRACT Analysis of the oil‐absorption process in deep‐fat fried potato cylinders (frying temperatures of 155°C, 170°C, and 185°C) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil (suctioned during cooling), and surface oil.
P. B OUCHON, J. M. AGUILERA, D. L. PYLE
openaire   +2 more sources

Nonvolatile components produced in triolein during deep‐fat frying

Journal of the American Oil Chemists' Society, 1994
AbstractTriolein was heated at 190°C (375°F) in a deep‐fat fryer for 12 h/day until high‐performance size‐exclusion chromatography indicated polymer formation had exceeded 20%. Increases in the free fatty acid, total acid value, food oil sensor andp‐anisidine values upon heating indicated that thermal oxidation and degradation of triolein had occurred.
Steven L. Hansen, Michelle R. Myers, William E. Artz   +2 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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Deep-fat frying process: oil-product interactions

2012
Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread.
Courtois, Francis, Ziaiifar, Aman-Mohammad, Trezzani, Isabelle, Trystram, Gilles   +3 more
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Understanding oil absorption during deep-fat frying.

Advances in food and nutrition research, 2010
One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent consumer trends toward healthier food and low-fat products. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process, so that oil migration into ...
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deep-fat frying, n.

2023
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deep fat fry, v.

2023
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Chapter 5 Understanding Oil Absorption During Deep‐Fat Frying

2009
One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent consumer trends toward healthier food and low-fat products. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process, so that oil migration into ...
openaire   +2 more sources

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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Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Food Chemistry, 2022
Yueqi An, Yang Hu, Shanbai Xiong
exaly