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Journal ArticleDOI

Comparison between atmospheric and vacuum frying of apple slices

M. Mariscal, +1 more
- 15 Apr 2008 - 
- Vol. 107, Iss: 4, pp 1561-1569
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TLDR
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.

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Citations
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Journal ArticleDOI

Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life

TL;DR: High LAB counts are a common cause of spoilage in RTE meat products, since these are commonly found in meat environments, and therefore a study on the processing, distribution and in-site handling of RTEMeat products at supermarkets may be necessary in order to increase its shelf life.

Optimasi Proses Penggorengan Hampa dan Penyimpanan Keripik Ikan Pepetek (Leiognathus sp.)

TL;DR: In this paper, a study was conducted to determine frying temperature and process time and to determine packaging material and shelf life of processed fish in order to improve the economic value of Pepetek (Leiognathus sp.) fish.
Journal ArticleDOI

Determination of Acrylamide Content in Refined Wheat Starch (RWS) Based on Dielectric Property (DP) During Deep-Frying Process

TL;DR: In this article, a detection method based on dielectric property (DP) technique was used to determinate the acrylamide concentration in refined wheat starch (RWS) during frying process.
Book ChapterDOI

Frying of Foods

TL;DR: In this article, the degradation of nutrition beneficial compounds, formation of toxic compounds and/or the intake of degraded oil are directly linked to the use of high temperatures as well as the presence of oxygen.
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.
Journal ArticleDOI

A simple digital imaging method for measuring and analyzing color of food surfaces

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.
Journal ArticleDOI

Vacuum frying of potato chips

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.
Journal ArticleDOI

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.
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