Predicting Lift-Off Time When Deep-Frying Potato Dough Snacks
نویسندگان
چکیده
منابع مشابه
Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips
The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying process, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried p...
متن کاملQuality and safety driven optimal operation of deep - fat 1 frying of potato chips
8 Increasing oil temperature and heating duration in deep-fat frying of potato chips can improve textural quality but worsen the chemical safety of acrylamide formation. Optimal design of this complex process is formulated as a non-linear constrained optimization problem where the objective is to compute the oil temperature profile that guarantees the desired final moisture content while minimi...
متن کاملAnthocyanin and antioxidant activity of snacks with coloured potato.
Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- and ready products were studied. There was a significant influence of potato va...
متن کاملLift-off Processes with Photoresists
Beside wet or dry etching, lift-off is a common technique to pattern metal or dielectrica films in the μm or sub-μm range. The main criteria for the choice of a photoresist best-suited for a certain lift-off process are: The thickness of the coated material The coating technology (evaporation, sputtering, CVD, ...) and the maximum temperature the resist film has to stand during coating The requ...
متن کاملبررسی تولید چیپس فرموله شده سیبزمینی از ارقام اگریا و مارفونا
For production of fabricated potato chips, two potato- cultivars namely, Agria and Marfona, were obtained from Daran region of Isfahan Province and stored in cool storage at a proper and constant conditions ( T = 9°C and RH=85% ) . Specific gravity, dry matter and reducing sugars were determined at the time. Potato granule was prepared from both the cultivars by the Add-back procedure. To prepa...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: SIAM Journal on Applied Mathematics
سال: 2021
ISSN: 0036-1399,1095-712X
DOI: 10.1137/19m1294253