Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying [PDF]
International Journal of Food Science, 2022 The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of ...
Diofanor Acevedo C. +4 more
doaj +3 more sources
Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork [PDF]
Scientific ReportsVacuum frying, as an advanced food processing technology, offers potential advantages in quality preservation for meat products by operating at reduced temperatures and minimizing oxidative reactions. This study systematically optimized the vacuum frying
Fuxin Nie +6 more
doaj +3 more sources
Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying [PDF]
Molecules, 2023 The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid ...
Ming-Chih Fang +3 more
doaj +3 more sources
Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus) [PDF]
Foods, 2021 Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong.
Gabriel Tirtawijaya +6 more
doaj +3 more sources
Mass Transfer during Atmospheric and Vacuum Frying of Chorizo [PDF]
International Journal of Food Science, 2021 The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170,
Piedad Margarita Montero Castillo +4 more
doaj +2 more sources
Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying [PDF]
Foods, 2021 The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force ...
Hong-Ting Victor Lin +3 more
doaj +2 more sources
Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas. [PDF]
Foods, 2023 The banana quality evaluation system is not sufficiently mature in China and cannot meet the demand of producing high-quality processed banana products. In order to screen banana varieties suitable for low-temperature vacuum frying and extend the banana ...
Chen X +7 more
europepmc +2 more sources
Determining the Optimal Vacuum Frying Conditions for Silver Herring (Spratelloides gracilis) Using the Response Surface Methodology. [PDF]
Foods, 2023 Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products.
Chien HI +6 more
europepmc +2 more sources
Vacuum Frying: A Promising Technique to Deliver Nutritive Snack Foods [PDF]
Brazilian Archives of Biology and TechnologyThe ubiquitous presence of fried foods in our diet necessitates the upgradation of techniques to override the ill effects of conventional frying. Vacuum frying, employing frying at low pressure and temperature has recently attracted research due to its ...
Priya Pal +4 more
doaj +2 more sources
Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola [PDF]
International Journal of Food Science, 2020 This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola.
Angie D. Caro C +4 more
doaj +2 more sources