Results 11 to 20 of about 2,628 (173)

Effect of Vacuum Frying on Quality Attributes of Fruits [PDF]

Food Engineering Reviews, 2018
Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires ...
Fitriyono Ayustaningwarno, Matthijs Dekker, Vincenzo Fogliano   +2 more
exaly   +4 more sources

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   +3 more sources

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.
Purificacion García-Segovia, Javier Martínez-Monzó   +1 more
exaly   +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   +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   +5 more sources

Vacuum Frying: A nutritional approach [PDF]

Enfoque UTE, 2014
(Recibido: 2014/08/07 - Aceptado: 2014/09/22)Uno de los más grandes rubros de la industria alimenticia es la producción de snacks, pero estos presentan, generalmente, un perfil nutricional poco adecuado dentro de una alimentación saludable. La tecnología de Fritura al vacío se presenta como una clara opción de procesamiento para el desarrollo de nuevos
Manuel Coronel, Coronel, Manuel
openaire   +4 more sources

Optimization of Vacuum Frying Process and Quality Analysis of Macadamia Kernels by Response Surface Methodology [PDF]

Shipin gongye ke-ji
Vacuum-fried products were prepared with macadamia kernels as raw material. Single factor experiment and response surface Box-Behnken test were used to optimize the vacuum frying process of macadamia kernels.
Kechang HUANG, Gangjun GUO, Shangxuan MA, Jiarong FU, Wenting XU, Yuanmiao WEI, Yuexue YANG, Xiyong HE   +7 more
doaj   +2 more sources

THE EFFECT OF FRYING TEMPERATURE AND TIME IN VACUUM FRYING MACHINE ON THE IMPROVEMENT OF THE QUALITY OF APPLE CRISPS

Multitek Indonesia, 2021
The frying temperature in the frying process using a vacuum frying machine can be designed according to your needs. Usually used for frying at low temperatures so that damage to aroma and taste can be avoided. The purpose of this study was to analyze the
Nely Ana Mufarida, Asroful Abidin, Fitriana Fitriana   +2 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

Physicochemical Properties Changes of Donuts During Vacuum Frying

International Journal of Food Properties, 2006
Vacuum frying was explored to cook donuts and compared to the conventional atmospheric frying. A temperature of 190°C was used for atmospheric frying. Three vacuum levels (3, 6, and 9 kPa vacuum) with three temperature levels (150, 165, and 180°C) were used for vacuum frying.
G S Mittal
exaly   +2 more sources