Results 31 to 40 of about 2,043 (190)
Performance test of vacuum frying machine technology in mango skin chips frying process [PDF]
Turbo : Jurnal Program Studi Teknik Mesin, 2021 Nowadays, the business of processing fruit flesh into various snacks has been done a lot, but still, a few are starting to look at the use of fruit skins. If usually people are only interested in the use of fruit flesh, creative people will start to be interested in utilizing the fruit skin waste that people usually throw away.
Nely Ana Mufarida, Asroful Abidin
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Journal of Food Quality, 2017 Effects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated.
A. B. Oyedeji +6 more
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Optimization on Vacuum Low Temperature Frying Technology and Quality Evaluation of Ruditapes philippinarum(杂色蛤真空低温油炸工艺优化及品质评价) [PDF]
Shipin kexue jishu xuebao, 2021 In order to optimize the process of vacuum low temperature frying of clam (Ruditapes philippinarum), oil content, brittleness and sensory score were used as the indexes of evaluation, and the coefficient of variation weighting method was used to ...
BU Ying(步营) +7 more
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Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus) [PDF]
Processes, 2021 Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and ...
Bertoka Fajar Surya Perwira Negara +6 more
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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
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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
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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
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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
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Shipin gongye ke-jiVacuum-fried products were prepared with macadamia kernels as raw material. Single factor experiment and response surface Box-Behnken test were used to optimize the vacuum frying process of macadamia kernels.
Kechang HUANG +7 more
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Effects of Vacuum Frying on the Oxidation of Myofibrillar Proteins in Crispy Duck Drumette [PDF]
Shipin KexueThis study compared the effects of vacuum frying and conventional deep-frying on the structural characteristics of myofibrillar proteins in duck drumette, and it also elucidated the mechanism by which vacuum frying retards poultry protein oxidation.
CHEN Lei, CHEN Cheng, XU Wei, GUO Danjun, HOU Wenfu, ZHU Lingjiao, YI Yang, WANG Hongxun
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