Results 71 to 80 of about 2,628 (173)
Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas. [PDF]
Foods, 2023 Chen X +7 more
europepmc +1 more source
Optimisation of vacuum frying of gold kiwifruit slices: application of response surface methodology
, 2012 Response surface methodology was used to investigate the effects of the level of maltodextrin (MD), frying temperature and time on the moisture, colour and texture properties of the vacuum-fried gold kiwifruit slices and to determine the optimised ...
Vanhanen, L, Diamante, LM, Savage, GP
core +1 more source
Grasas y AceitesIn this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also ...
S. Uğurlu +3 more
doaj +1 more source
PROTOTYPE ALAT VACUUM FRYING UNTUKPENGGORENGAN KERIPIK JAMUR TIRAM(KAJIAN PENGARUH VARIASI TEMPERATURPENGGORENGAN TERHADAP PERPINDAHANPANASPADAALATVACUUMFRYING) [PDF]
, 2021 Penelitian ini bertujuan untuk membuat prototype alat vacuum frying danmenentukan pengaruh temperatur terhadap perpindahan panas yang terjadi padaalat vacuum frying.
PRATIWI, ANDANTI
core
Agritech, 2012 The natural colour of fruit flaky product is one of specific property prefered by consumer. To maintain the natural colourof the fruit flaky during frying, it is necessary to pay attention the characteristic changes of raw material and control the ...
Jamaluddin Jamaluddin +3 more
doaj +1 more source
Engineering Proliferation And Texture During Fruit Chips Vacuum Frying [PDF]
, 2016 : Expansion and development as well as hard and crunchy fried products are characteristics preferred by consumers. To produce the expansion and texture of fried products to suit the tastes of consumers need to control and observe the process conditions ...
Rahardjo, Budi +4 more
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Jurnal Agroindustri, 2013 The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications.
Sugito Sugito +2 more
openaire +1 more source
Improved Vacuum Frying Process for High Quality Sweet Potato Chips [PDF]
, 2013 Vacuum frying is a promising method for preserving the desired color, texture, and flavor of products with high sugar content. Since most vegetables and fruits degrade when processed with traditional frying, vacuum frying is an excellent alternative to ...
Ravli, Yagmur 1985-
core
, 2012 This paper explores the possibility of combining moderate vacuum frying followed by post-frying high vacuum application during the oil drainage stage, with the aim to reduce oil content in potato chips. Potato slices were initially vacuum fried under two
Niranjan, Keshavan +1 more
core +1 more source
Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2018 ABSTRAK: Potensi hasil pertanian yang ada di kecamatan Koto Balingka,Kab. Pasaman Barattelah dimanfaatkan oleh masyarakat sekitarnya dengan melakukan kegiatan pengolahan hasil pertanian menjadi produk olahan makanan ringan seperti keripik.
Andasuryani Andasuryani +2 more
doaj +1 more source