Results 21 to 30 of about 2,043 (190)
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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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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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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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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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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Journal of Food and Bioprocess Engineering, 2021 Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and 420 s) at constant vacuum pressure of 70 mbar on some quality ...
Simin Nobahari, Ali Reza Bassiri
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IOP Conference Series: Materials Science and Engineering, 2020 Abstract Fruits are one of the horticultural commodities that have high economic value and have the opportunity to be exported. Fruit products in Indonesia are generally consumed in the condition of fresh fruit and very little processed into processed food.
L D Mustafa, S H Susilo, R H Y Perdana
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Optimization and Quality Comparison of Low Temperature Vacuum Fried Pueraria thomsonii Crisp Chips
Shipin gongye ke-ji, 2023 To fully utilize the Pueraria thomsonii, low temperature vacuum frying technology was applied to prepare crisp chips from Pueraria thomsonii. On the basis of single factor tests, the optimal process was determined by orthogonal experimental design.
Jianbin SHI +8 more
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Vacuum frying of breaded shrimps
LWT - Food Science and Technology, 2015 Abstract Vacuum frying (VF) was tested as an alternative technique to produce high-quality fried food. This study investigated the effects of oil temperature on the moisture loss, oil uptake, texture, color, and acrylamide content of vacuum-fried versus atmospheric-fried breaded shrimps.
Guangkun Pan +3 more
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