Results 171 to 180 of about 2,043 (190)

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

Advances in vacuum frying: Recent developments and potential applications

Journal of Food Process Engineering, 2023
Shaziya Manzoor
exaly  

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
Min Zhang
exaly  

Chapter Vacuum Frying Technology

2016
openaire   +1 more source

Principles of vacuum frying and the results of vacuum frying of chips in practice

1969
Sijbring, P.H., van der Velde, J.
openaire   +1 more source