Results 41 to 50 of about 2,628 (173)
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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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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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
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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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Brazilian Journal of Food Technology, 2020 Health concerns with the consumption of high-fat products and with respect to the intake of fibre are important for consumers. Vacuum frying process is an alternative frying process that increases the quality of foods.
María Gabriela Vernaza, Yoon Kil Chang
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Quality changes of Pleurotus eryngii during vacuum frying
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 Quick and accurate determination of oil content is extremely important to control the oil content of vacuum fried fruit and vegetable chips. This article uses fresh Pleurotus eryngii as raw materials to explore the influence of different vacuum frying ...
Lin Fang +4 more
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Open Chemistry, 2023 The effect of different vacuum impregnation (VI) pre-treatments of potato strips [in water (control), NaCl, KCl or CaCl2 (0.1 M) for 10 and 15 min] on acrylamide formation in French fries after deep frying in sunflower oil at 175°C for 5 min was ...
Cirit Berkay +3 more
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The influence of temperature and frying time to quality of lemuru fish chips [PDF]
, 2011 Lemuru fish is a small fish and have a selling price that is not too high. Commonly, lemuru fish is processed become canned fish (sardine). While in the Mentawai, it is more widely used as fishing bait.
Manurung, Oktavianus
core
Effect of vacuum frying on quality attributes of pear (Pyrus communis L) chips and blended oil.
, 2020 Standardization of various parameters during vacuum frying of pear slices and the effect of vacuum frying on blended oil (Palmolein and Sesame oils, 60:40) were studied.
Praneeth, Juvvi +2 more
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Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2017 Pembuatan keripik wortel dilakukan dengan menggunakan teknologi vacuum frying (penggorengan hampa). Tujuan kegiatan pengabdian masyarakat ini adalah adanya pengetahuan tentang teknologi pengolahan produk keripik wortel bagi petani di Nagari Batu Palano ...
Ismed Ismed, Ira Desri Rahmi
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