Journal ArticleDOI
Comparison between atmospheric and vacuum frying of apple slices
M. Mariscal,Pedro Bouchon +1 more
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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.read more
Citations
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Journal ArticleDOI
Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps
TL;DR: In this paper, the most important quality parameters of vacuum and atmospheric fried carrot slices were examined in order to identify the specific advantages of vacuum technology, such as oil uptake, colour changes, and trans a and b-carotene degradation.
Book ChapterDOI
Understanding oil absorption during deep-fat frying.
TL;DR: This chapter discusses the most important factors affecting oil absorption, oil absorption kinetics, and different strategies that may be adopted to decrease oil content.
Journal ArticleDOI
Physical and thermal properties of potato chips during vacuum frying
Carla V. Yagua,Rosana G. Moreira +1 more
TL;DR: In this paper, a de-oiling mechanism was used to produce low-fat potato chips, and a non-linear regression was applied to fit the experimental data to the models used to describe oil absorption in potato chips with time.
Journal ArticleDOI
The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips
TL;DR: In this paper, the effect of de-oiling and frying temperature on potato chips quality attributes and oil absorption was investigated in a lab-scale vacuum-frying setup, where potato slices (30 grams, 1.6mm, 5 cm diameter) were fried at 120°C for 360 seconds.
Journal ArticleDOI
A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying
Maria del Rocio Teruel,Michael H. Gordon,María Belén Linares,María Dolores Garrido,Araya Ahromrit,Keshavan Niranjan +5 more
TL;DR: Compared with conventional deep fat frying, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, and the slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions.
References
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Journal ArticleDOI
Distribution and quantification of oil uptake in French fries utilizing a radiolabeled 14C palmitic acid.
TL;DR: In this paper, a method utilizing 14C palmitic acid for image analysis and liquid scintillation for quantifying oil uptake of French fries undergoing deep-fat frying is described.
Journal ArticleDOI
Oil content of french fries as affected by blanch temperatures, fry temperatures and melting point of frying oils
TL;DR: In this paper, the oil content of par-fried frozen French fries was found to increase significantly as the parfrying temperature was increased from 160.0 to 185.0°C (320 to 365°F).