Results 211 to 220 of about 23,989 (250)

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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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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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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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
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Assessment of mutagenic activity of repeatedly used deep-frying fats

Mutation Research/Genetic Toxicology, 1988
Mutagenic activity of repeatedly used deep-frying fats was evaluated in relation to chemical characteristics. Deep-frying fat samples were collected from local restaurants and snack bars after sensory indication of abuse. A total of 20 deep-frying fat samples and 2 unused control fat samples was tested.
G, Hageman, R, Kikken, F, Ten Hoor, J, Kleinjans   +3 more
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Fat uptake during deep-fat frying of coated and uncoated foods

Journal of Food Composition and Analysis, 1987
Abstract Twenty animal and plant foods (1.5-cm cubes) were deep-fat fried for varying times and their fat contents were determined. Sixteen of the foods absorbed frying fat (6.1 to 86.3 g/ 100 g, dry weight basis), with the higher amounts being absorbed into the plant foods that initially had high water and low fat contents than into the animal foods
J.H. Makinson, H. Greenfield, M.L. Wong, R.B.H. Wills   +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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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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