Mass Transfer during Atmospheric and Vacuum Frying of Chorizo
نویسندگان
چکیده
منابع مشابه
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*)...
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ژورنال
عنوان ژورنال: International Journal of Food Science
سال: 2021
ISSN: 2314-5765,2356-7015
DOI: 10.1155/2021/9142412