Results 11 to 20 of about 700,013 (188)
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
doaj +2 more sources
Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying
Frontiers in Sustainable Food Systems, 2023 This study investigated the possibility of using asparagus (Asparagus officinalis L.) to produce healthy snacks using vacuum frying. The tip and middle part of asparagus Grade C were soaked in 0.1% Calcium chloride solution and blanched at 95–98°C for 45
Suchada Maisont +4 more
doaj +2 more sources
Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying [PDF]
FoodsScallops, 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 +6 more
doaj +2 more sources
Journal of Innovation and Applied TechnologySumber Kencono Village in Banyuwangi is known for its horticulture, such as shallots and fruits. However, farmers face challenges in processing and marketing their crops.
Bambang Susilo
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 +2 more
doaj +2 more sources
Alexandria Engineering JournalWe examined the optimization feasibility of frying conditions at 3 phases to produce crisp fried parsnip slices. In the first phase, the time of ultrasound-assisted osmotic dehydration, time of pre-drying by microwave, and frying pressure were considered
Naghmeh Morakabati +4 more
doaj +2 more sources
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
doaj +1 more source
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 +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 +5 more
doaj +1 more source
Applied Sciences, 2021 This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium
Yung-Shin Shyu +3 more
doaj +1 more source