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Understanding oil absorption during deep-fat frying.
Advances in food and nutrition research, 2010One 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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Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
International Journal of Gastronomy and Food Science, 2023María Elena Sosa-Morales
exaly
Deep-fat frying of fish at atmospheric pressure
1999Fish 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. +2 more
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Deep fat frying of foods: A critical review on process and product parameters
Critical Reviews in Food Science and Nutrition, 2020Sangamithra Asokapandian +1 more
exaly