Results 161 to 170 of about 2,043 (190)

Use of vacuum-frying in chicken nugget processing

Innovative Food Science and Emerging Technologies, 2014
The goal of this research was to test vacuum-frying as an alternative process in order to make fried chicken nuggets healthier. The compositional, textural and sensory properties of vacuum-fried chicken nuggets (130, 140 and 150 ºC) were evaluated and compared with the properties of deep-fat-fried nuggets (165 ºC) at 0, 2, 4, 6 and 8 min.
Javier Martínez-Monzó, Purificacion García-Segovia   +1 more
exaly   +3 more sources

Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature

Food and Bioproducts Processing, 2018
Abstract The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work. The USMVF was carried out by the combination of ultrasound and microwave in the vacuum frying to shorten the frying time and improve the quality of products.
Min Zhang, Benu Adhikari, Chunquan Liu   +2 more
exaly   +2 more sources

Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application

Food Chemistry, 2013
The aim of this study was to investigate the effect of atmospheric frying followed by drainage under vacuum on the stability of oil, compared to similar frying with drainage at atmospheric pressure. Changes in the oil were assessed by the free fatty acid (FFA) content, p-anisidine value (AnV), colour, viscosity, fatty acid profile and concentration of ...
Azmil Haizam Ahmad Tarmizi, Keshavan Niranjan   +1 more
exaly   +3 more sources

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

International Journal of Food Science & Technology, 2022
Summary Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultrasound, facing the challenges of ...
María Elena Sosa‐Morales, Ana Paola Solares‐Alvarado, Sandra Paola Aguilera‐Bocanegra, José Fernando Muñoz‐Roa, Gabriel Abraham Cardoso‐Ugarte   +4 more
openaire   +1 more source

EFFECT OF FRYING TEMPERATURE OF SWEET POTATO CHIPS ON VACUUM FRYING TYPE VACUUM PUMP

INTERNATIONAL JOURNAL ENGINEERING AND APPLIED TECHNOLOGY (IJEAT), 2019
Food processing with cooking needs a special way to keep the content of the nutrition of the food. This research aimed to test the temperature Frying of sweet potato chips in vacuum frying (vacuum pump type). Therefore, research had been conducted using factorial randomized block design with one factor, i.e., frying temperature (75 °C, 85 °C, and 95 °C)
Dewi Sartika T, null S. B. Daulay, null A. Rohanah   +2 more
openaire   +1 more source

Vacuum Frying of Carrot Chips

Drying Technology, 2005
Abstract Vacuum frying is an alternative method to produce high quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color, and texture of fried carrot chips were investigated. During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with ...
Fan, L.-P., Zhang, M., Mujumdar, A.S.
openaire   +1 more source

Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid ( Loligo chinensis )

Journal of Food Science, 2021
Abstract Squid are commercial marine species that have high nutritional value. This study aimed to compare the influences of vacuum frying and atmospheric frying on the physicochemical properties and protein oxidation of three main parts (ring, tentacle, and fin) of the squid
Zhisheng Pei, Tingting Ma, Pan Wen, Changfeng Xue, Aiguo Feng, Chuan Li, Yunsheng Xu, Xuanri Shen   +7 more
openaire   +2 more sources

Vacuum frying versus conventional frying – An overview*

European Journal of Lipid Science and Technology, 2014
Deep‐fat frying of foods usually is carried out under atmospheric conditions at temperatures near 190°C. The problem that arises most often is excessive darkening or scorching of the product, even before the product is completely cooked. In addition, some of the oil decomposition products have been implicated in producing adverse health effects when ...
openaire   +1 more source

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

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