Journal ArticleDOI
Comparison between atmospheric and vacuum frying of apple slices
M. Mariscal,Pedro Bouchon +1 more
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In this paper, the authors compared atmospheric and vacuum deep-fat frying of apple slices in terms of oil uptake, moisture loss and color development, and some apple slices were pre-dried before vacuum frying to determine the overall effect.About:
This article is published in Food Chemistry.The article was published on 2008-04-15. It has received 189 citations till now. The article focuses on the topics: Deep frying.read more
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Response surface optimization for hot air‐frying technique and its effects on the quality of sweet potato snack
N. A. Abd. Rahman,S. Z. Abdul Razak,L. A. Lokmanalhakim,Farah Saleena Taip,S. M. Mustapa Kamal +4 more
TL;DR: In this article, a response surface methodology was employed to obtain the optimum process conditions for frying sweet potato (Ipomoea batatas) via hot-air frying technique.
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Oil Absorption of Potato Slices Pre-Dried by Three Kinds of Methods
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Effects of maltodextrin level, frying temperature and time on the moisture, oil and beta-carotene contents of vacuum-fried apricot slices
TL;DR: In this paper, the effects of frying temperature, time and maltodextrin (MD) levels on the moisture, oil and beta-carotene contents of the vacuum-fried apricot slices were investigated.
Journal ArticleDOI
Vacuum‐frying of apricot slices: effects of frying temperature, time and maltodextrin levels on the moisture, color and texture properties
TL;DR: In this paper, a 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.
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Process modeling and energy consumption of fry-drying and torrefaction of organic solid waste
Truong Xuan Do,Young-Il Lim,Hyodeuk Cho,Jaehui Shim,Jeongkeun Yoo,Kyutai Rho,Seong-Geun Choi,Byung-Yoon Park +7 more
TL;DR: In this article, a commercial fry-drying and torrefaction (FDT) plant for producing bio-solid fuel from 45 ton/d organic sludge with 80% water was proposed.
References
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Journal ArticleDOI
The variability of AOAC methods of analysis as used in analytical pharmaceutical chemistry.
TL;DR: On the basis of the results available, automated methods do not appear to be any more precise than manual methods, although the studies show fewer outlying data points.
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A simple digital imaging method for measuring and analyzing color of food surfaces
Kit L. Yam,Spyridon E. Papadakis +1 more
TL;DR: A simple method that uses a combination of digital camera, computer, and graphics software to measure and analyze the surface color of food products and has the advantages of being versatile and affordable.
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Vacuum frying of potato chips
Jagoba Garayo,Rosana G. Moreira +1 more
TL;DR: In this paper, the effect of oil temperature and vacuum pressure on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated.
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Factors affecting oil uptake in tortilla chips in deep-fat frying
TL;DR: In this paper, the authors analyzed the effects of different parameters on the final oil content of tortilla chips and found that only 20% of the total oil content was absorbed by the chips during frying, and 64% during cooling, leaving only 36% at the chip's surface.
Journal ArticleDOI
Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers
TL;DR: In this article, the variations in moisture content and oil content of samples of 1.5mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C.