Colour changes during deep-frying of sesame cracker’s dough balls

Color Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice

Heat and mass transfer phenomena that take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of garlic has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were ...

Kinetics of Reshteh Khoshkar Color Changes During Atmospheric and Vacuum Deep-fat Frying

The effect of frying pressure on the kinetics of color changes during atmospheric and vacuum deep fat frying of Reshteh Khoshkar has been studied. The Hunter color parameters redness, yellowness, lightness and total color difference were used to estimate color changes during frying as a function of process. Lightness (L*) decreased from 85.37 to 75.01 with vacuum frying time, while redness (a*)...

Biscuit Dough Structural Changes during Heating:

evaluation of physicochemical changes of bezhi (special fried cookie) during deep-fat frying

bezhi (or beji) is a special sweet and fried cookie which is produced traditionally in west region of iran. in this study, the effect of different temperature levels (150, 165 and 180°c) and frying time (1 to 8 min) on physicochemical properties of bezhi was investigated. the obtained results showed that increasing frying time up to the first 3 minutes causes a significant increase in sample vo...

Changes in food caused by deep fat frying--a review.

Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation, flavoring and color production via Maillard re...