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
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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
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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
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Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips [PDF]
Journal of Food Quality, 2017 Effects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated.
A. B. Oyedeji +6 more
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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
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Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil
Acta Chimica Slovenica, 2021 Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time.
Esra Devseren +5 more
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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
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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
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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
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Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices [PDF]
International Journal of Food Science, 2014 The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil
Tanushree Maity, A. S. Bawa, P. S. Raju
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