Results 31 to 40 of about 2,628 (173)
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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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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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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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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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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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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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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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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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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