Results 21 to 30 of about 2,628 (173)
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
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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
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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
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Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 Vacuum frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper, the atmospheric and vacuum frying of Reshte-Khoshkar (a traditional
Seyed Ahmad Shahidi +5 more
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Shipin gongye ke-ji, 2023 To improve the production process of meat products in the industrialization of Sichuan cuisine, this study was conducted to investigate the effects of different vacuum frying temperature, frying time and slice thickness on moisture content, color ...
Ruihan HUANG +4 more
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Effect of microwave-assisted vacuum frying on the quality of banana chips [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2020 This article examines the capability of microwave-assisted vacuum frying (MWVF) on saving frying time and quality improvement of fried banana chips.
Bundit Jumras +2 more
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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
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CyTA - Journal of Food, 2021 The aim of this study was to compare the physicochemical characteristics of papaya fruits from Costa Rica (Carica papaya L. cv Pococí) and vacuum-fried chips obtained from these fruits at three different postharvest ripening stages (RS3, RS4, and RS5 ...
Marvin Soto +5 more
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A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems [PDF]
, 2013 This article has been made available through the Brunel Open Access Publishing Fund.In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous
Wu, Hongwei +10 more
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Vacuum Frying: A Promising Technique to Deliver Nutritive Snack Foods [PDF]
Brazilian Archives of Biology and TechnologyThe ubiquitous presence of fried foods in our diet necessitates the upgradation of techniques to override the ill effects of conventional frying. Vacuum frying, employing frying at low pressure and temperature has recently attracted research due to its ...
Priya Pal +4 more
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