Results 11 to 20 of about 15,801 (252)

Vacuum frying of peas: effect of coating and pre-drying. [PDF]

J Food Sci Technol, 2015
The objective of the research was to compare the effect of coating with sodium carboxymethyl cellulose, hot-air and vacuum microwave pre-drying on the physicochemical properties and sensory scores of vacuum-fried peas. The three pre-treatments prior to frying were shown to obviously reduce oil absorption in vacuum-fried peas.
Zhu YY, Zhang M, Wang YQ.
europepmc   +4 more sources

Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying [PDF]

Foods
Scallops, an economically important seafood, are popular as fried snacks. Vacuum low-temperature frying creates crispy, healthier foods that meet consumer demand for nutritious snacks with excellent texture.
Sun-Young Park, Sang-In Kang, Jin Kim, Young-Hyun An, Ga-Bin Lee, Si-Hyeong Park, Jung-Suck Lee   +6 more
doaj   +2 more sources

PROTOTYPE OF VACUUM FRYING OYSTER MUSHROOM CHIPS

Jurnal Neutrino: Jurnal Fisika dan Aplikasinya, 2022
Oyster mushroom is plant that is quite easy to cultivate because it only requires growing media for oyster mushrooms, oyster mushroom seeds and a humid place for cultivation.
Anisa Nabillah, Selastia Yuliati, Mustain Zamhari   +2 more
doaj   +2 more sources

Pemanfaatan Teknologi Vacuum Frying untuk Mendukung Diversifikasi Produk Olahan Makanan Ringan pada UKM di Kec. Koto Balingka, Kab. Pasaman Barat, Prov. Sumatera Barat [PDF]

Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2018
ABSTRAK: Potensi hasil pertanian yang ada di kecamatan Koto Balingka,Kab. Pasaman Barattelah dimanfaatkan oleh masyarakat sekitarnya dengan melakukan kegiatan pengolahan hasil pertanian menjadi produk olahan makanan ringan seperti keripik.
Andasuryani Andasuryani, Alhapen Ruslin Chandra, Renny Eka Putri   +2 more
doaj   +2 more sources

Quality changes of Pleurotus eryngii during vacuum frying

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021
Quick and accurate determination of oil content is extremely important to control the oil content of vacuum fried fruit and vegetable chips. This article uses fresh Pleurotus eryngii as raw materials to explore the influence of different vacuum frying ...
Lin Fang, Ai-qing Ren, N. Bolgova, M. Samilyk, V. Sokolenko   +4 more
doaj   +3 more sources

Prediction of Water Loss During Potato Vacuum Frying Process

Jurnal Rekayasa Kimia & Lingkungan, 2007
Vacuum frying may be a good alternative for the production of dehydrated fruit and vegetable slices. In this study, a relationship between water losses with frying time during vacuum frying process of potato chips has been developed.
Muhammad Dani Supardan, Satriana Satriana   +1 more
doaj   +3 more sources

The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes

Foods, 2021
This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus ...
Jinghao Chen, Yi Lei, Jiaxin Zuo, Zebin Guo, Song Miao, Baodong Zheng, Xu Lu   +6 more
doaj   +1 more source

Recent advances in frying processes for plant-based foods

Food Chemistry Advances, 2022
Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. Deep-fat frying allows physical and chemical structural changes at the macro and micro levels.
Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud, Xin Jin   +5 more
doaj   +1 more source

Vacuum frying of potato chips [PDF]

Journal of Food Engineering, 2002
Vacuum frying was tested as an alternative technique to develop low oil content potato chips. The effect of oil temperature (118, 132, 144 C) and vacuum pressure (16.661, 9.888, and 3.115 kPa) on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated.
Jagoba Garayo, Rosana Moreira
openaire   +1 more source

Performance test of vacuum frying machine technology in mango skin chips frying process [PDF]

Turbo : Jurnal Program Studi Teknik Mesin, 2021
Nowadays, the business of processing fruit flesh into various snacks has been done a lot, but still, a few are starting to look at the use of fruit skins. If usually people are only interested in the use of fruit flesh, creative people will start to be interested in utilizing the fruit skin waste that people usually throw away.
Nely Ana Mufarida, Asroful Abidin
openaire   +1 more source