Results 31 to 40 of about 15,801 (252)
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
doaj +1 more source
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
openaire +1 more source
Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]
, 2018 Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel +3 more
core +2 more sources
Effect of New Frying Technology on Starchy Food Quality
Foods, 2021 Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods
Yi Wang +5 more
doaj +1 more source
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
openaire +1 more source
Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying
Frontiers in Sustainable Food Systems, 2023 This study investigated the possibility of using asparagus (Asparagus officinalis L.) to produce healthy snacks using vacuum frying. The tip and middle part of asparagus Grade C were soaked in 0.1% Calcium chloride solution and blanched at 95–98°C for 45
Suchada Maisont +4 more
doaj +1 more source
Frontiers in Nutrition, 2020 For the production of healthier fruit snacks, vacuum frying is a promising alternative for atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This paper evaluates the effect of ripening stages, frying temperature,
Fitriyono Ayustaningwarno +7 more
doaj +1 more source
Zhongguo youzhi, 2022 探究常压煎炸和真空煎炸对中国对虾理化性质和感官品质的影响。测定了不同煎炸温度下两种煎炸方式对中国对虾的水分含量、含油量、色泽、虾青素含量和感官品质的影响。结果表明：随着煎炸温度的升高，两种煎炸方式下中国对虾的水分含量均降低，含油量均增加，但真空煎炸下中国对虾的变化幅度较低；两种煎炸方式下中国对虾的虾青素含量均随着煎炸温度的升高呈现先增加后减少的趋势；相同热驱动力下，真空煎炸的中国对虾的色泽、虾青素含量和感官品质均优于常压煎炸的。相比于常压煎炸，真空煎炸的中国对虾品质更佳。 The effects of
任彬，李锐，张伍金 REN Bin, LI Rui, ZHANG Wujin
doaj +1 more source
A Review of Methods for the Regulation of the Oil Absorption Rate of Starch-Based Fried Products [PDF]
Shipin Kexue, 2023 Deep-frying is a traditional cooking method in China, endowing the product with unique crispy characteristic but also greasiness. High-calorie fried foods can create health risks.
WANG Jing, LIU Yuanxiao, WEN Jiping
doaj +1 more source
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 +1 more source