Results 11 to 20 of about 2,043 (190)
Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola [PDF]
International Journal of Food Science, 2020 This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola.
Angie D. Caro C +4 more
doaj +2 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 +2 more sources
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 ...
Vincenzo Fogliano +2 more
exaly +3 more sources
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 +2 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
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
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
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