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Food Chemistry, 2013
The aim of this study was to investigate the effect of atmospheric frying followed by drainage under vacuum on the stability of oil, compared to similar frying with drainage at atmospheric pressure. Changes in the oil were assessed by the free fatty acid (FFA) content, p-anisidine value (AnV), colour, viscosity, fatty acid profile and concentration of ...
Azmil Haizam, Ahmad Tarmizi +2 more
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The aim of this study was to investigate the effect of atmospheric frying followed by drainage under vacuum on the stability of oil, compared to similar frying with drainage at atmospheric pressure. Changes in the oil were assessed by the free fatty acid (FFA) content, p-anisidine value (AnV), colour, viscosity, fatty acid profile and concentration of ...
Azmil Haizam, Ahmad Tarmizi +2 more
openaire +2 more sources
The optimization of vacuum frying to dehydrate carrot chips
International Journal of Food Science and Technology, 2005Abstract The effects of pretreatment and processing conditions, such as frying temperature, absolute vacuum pressure and frying time; on the properties of fried carrot chips were studied. Statistical analysis with response surface regression showed that moisture content, fat content and breaking force of carrot chips were significantly ...
Liu-ping Fan +4 more
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Effects of vacuum frying on structural changes of bananas
Journal of Food Engineering, 2011Abstract Effects of oil temperature, frying time, and ripeness on dimensional changes of vacuum fried bananas were studied. Banana slices with cross section diameters of 25–30 mm and a thickness of 3.5–4.5 mm were fried at temperatures of 100, 110, and 120 °C and 8 kPa for 20 min to determine which temperature produced the highest degree of expansion.
Ram Yamsaengsung +2 more
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Vacuum Frying of Selected Shellfish Products
2021Vacuum 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.
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Comparison between atmospheric and vacuum frying of apple slices
Food Chemistry, 2008Abstract Vacuum deep-fat frying is a new technology that can be used to improve quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper atmospheric and vacuum frying of apple slices were compared, in terms of oil uptake, moisture loss and color development. In addition, some apple slices
Mariscal Muñoz, María Josefina +1 more
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Deep‐fat frying under moderate vacuum of potato cylinders
International Journal of Food Science & Technology, 2012SummaryThis study evaluates parameters relating to the mass transfer during the frying of potato cylinders at different temperatures (100, 120 and 140 °C) and moderate vacuum (around 25 kPa). In all cases, there is a linear relation between water loss and fat uptake.
Jorge Mir‐Bel +2 more
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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 +3 more
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Review for "Reviewing the effects of vacuum frying on frying medium and fried foods properties"
2021+7 more sources
Degradation mechanisms of perovskite solar cells under vacuum and one atmosphere of nitrogen
Nature Energy, 2021Renjun Guo, Dan Han, Wei Chen
exaly