Results 151 to 160 of about 2,628 (173)

Effects of vacuum frying on structural changes of bananas

Journal of Food Engineering, 2011
Abstract Effects of oil temperature, frying time, and ripeness on dimensional changes of vacuum fried bananas were studied. Banana slices with cross section diameters of 25–30 mm and a thickness of 3.5–4.5 mm were fried at temperatures of 100, 110, and 120 °C and 8 kPa for 20 min to determine which temperature produced the highest degree of expansion.
Ram Yamsaengsung, Thaworn Ariyapuchai, Kulchanat Prasertsit   +2 more
openaire   +1 more source

Advances in vacuum frying: Recent developments and potential applications

Journal of Food Process Engineering, 2022
AbstractVacuum frying has proven to be the most feasible technique to obtain safe and nutritious deep‐fried food without compromising its organoleptic and textural properties. This frying system has a lot of benefits over conventional frying such as reduced acrylamide content, lower oil content and better preservation of nutritious compounds.
Shaziya Manzoor, F. A. Masoodi, Rubiya Rashid, Shoib Mohmad Wani, Farah Naqash, Mudasir Ahmad   +5 more
openaire   +1 more source

Optimization of vacuum frying dehydration of carrot chips

2005 Tampa, FL July 17-20, 2005, 2005
In this paper the effects of pretreatment and processing condition such as frying temperature, vacuum pressure and frying time were studied. Statistical analysis with Responses Surface Regression showed that moisture content, fat content and breaking force of carrot chips were significantly (PiU0.05) correlated with frying temperature, vacuum ...
null Zhang Min, null FAN Liu-ping, null ZHOU Le-qun   +2 more
openaire   +1 more source

Review for "Reviewing the effects of vacuum frying on frying medium and fried foods properties"

2021
  +7 more sources

Vacuum Frying of Selected Shellfish Products

2021
Vacuum frying of frozen prawn, shrimp and mussel was carried out at 80°C frying temperature, 0.4 kPa chamber pressure and 50 minutes frying time. The vacuum fried (VF) cooked prawn and shrimp had the lowest final moisture content while the VF raw prawn had the highest.
openaire   +1 more source

Effect of Vacuum Frying on Food and Frying Oil Quality

Frying generally leads to losses in nutritional value of foods, the production of foods with high-fat content, darkening in color prior to complete cooking process and rapid reduction of frying oil quality because of high temperatures 150200°C and the presence of oxygen.
DEVSEREN, Esra, TOMRUK, Dilara, KOÇ, Mehmet, KAYMAK-ERTEKİN, Figen   +3 more
openaire   +1 more source

Vacuum Frying Technology

2009
Liu Fan, Min Zhang, Arun Mujumdar
openaire   +1 more source

Frying: Vacuum

2010
openaire   +1 more source

Comparison between atmospheric and vacuum frying of apple slices

Food Chemistry, 2008
Pedro Bouchon
exaly  

Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)

Ultrasonics Sonochemistry, 2019
Yanan Sun, Min Zhang
exaly