Results 61 to 70 of about 2,628 (173)

Effect of vacuum frying on the oxidative stability of oils

Journal of the American Oil Chemists' Society, 1998
AbstractThe purpose of this study was to evaluate frying oil quality with different assessment methods during vacuum frying of carrot slices. In six consecutive days, palm oil, lard, and soybean oil were fried under vacuum at 105°C for 20 min each hour in an 8‐h shift.
Shyu, Shyi-Liang, Hau, Lung-Bin, Hwang, Lucy Sun   +2 more
openaire   +1 more source

Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis

Shipin gongye ke-ji
In this study, effects of four single factors which including slice thickness, frying temperature, frying time and deoilling time on the quality of persimmon chips under low-temperature vacuum frying were analyzed.
Jinfeng SHENG, Yawen LEI, Xuefeng WANG, Li LI, Ming XIN, Dongqing YE, Cailing YAN, Dongning LING   +7 more
doaj   +1 more source

Constructing and Testing a Vacuum Frying for Salacca Fruit Using a Reused Vacuum Pump

INTERNATIONAL JOURNAL ENGINEERING AND APPLIED TECHNOLOGY (IJEAT), 2020
Fruit chips are the result of the processing of horticultural produce that does not use high temperatures. The abundance of agricultural products in Indonesia and still not many agricultural product processing technology make the fruit frying business a good prospect.
null Irwansyah, null Ainun Rohanah, null Edi Susanto   +2 more
openaire   +1 more source

MODEL PERPINDAHAN PANAS DAN MASSA SELAMA PENGGORENGAN BUAH PADA KEADAAN VAKUM Model of Heat and Mass Transfer during Vacuum Fruit Frying Abstract

Agritech, 2012
Recently, vacuum frying flaky products have been popularly consumed by people as they have spesific characteristics, good taste, crispy, and crunchy. During vacuum frying process, heat and mass transfer simultanously occur.
Jamalludin Jamalludin, Budi Rahardjo, Rohmadi Rohmadi, Pudji Hastuti   +3 more
doaj   +1 more source

Analysis of energy use in crisp frying processes

, 2010
Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Wu, H, Karayiannis, TG, Jouhara, H, Tassou, SA   +3 more
core  

Vacuum-frying of apricot slices: effects of frying temperature, time and maltodextrin levels on the moisture, color and texture properties

, 2012
Response surface methodology was used to investigate the effects of frying temperature, time and maltodextrin (MD) levels on the moisture, color and texture properties of the vacuum-fried apricot slices.
Vanhanen, L, Diamante, L, Ihns, R, Savage, G   +3 more
core   +1 more source

Effect of Vacuum Frying on Food and Frying Oil Quality

, 2016
Kızartma işlemi genellikle atmosferik basınçta yüksek sıcaklıklarda (150-200°C) ve oksijen varlığında gerçekleşmesi nedeniyle gıdanın besin değerinde kayıplara, yüksek yağ içerikli gıdaların elde edilmesine, pişme işlemi tam gerçekleşmeden renkte ...
Figen Kaymak-ertekin, Esra Devseren, Mehmet Koç, Dilara Tomruk   +3 more
core  

Usulan Perbaikan Preventive Maintenance Berdasarkan Nilai Keandalan Mesin Vacuum Frying. [PDF]

, 2016
CV Kajeye. Adalah perusahaan yang bergerak dibidang manufaktur yang memproduksi makanan. Untuk menjaga agar mesin-mesin yang digunakan tetap mampu beroperasi sebagaimana mestinya, maka dibutuhkan perawatan mesin yang baik.
Fathony, ErzaRizky
core  

Design and development of vacuum fruit frying machine for SMI and SME application [PDF]

, 2009
Frying in vacuum condition is a new technology that can be used to improve the quality of fried foods such as chips and fruit vacuum frying machines suitable because it is working in low temperatures and use the minimum oxygen content.
Ahmad Bakri, Abdul Aziz
core  

Determining the Optimal Vacuum Frying Conditions for Silver Herring (Spratelloides gracilis) Using the Response Surface Methodology. [PDF]

Foods, 2023
Chien HI, Hwang CC, Lee YC, Huang CY, Chen SC, Kuo CH, Tsai YH.   +6 more
europepmc   +1 more source