Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice
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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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process optimization in vacuum frying of kiwi slices using response surface methodology
abstract: vacuum deep-fat frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. in this paper the effect of frying process parameters, namely frying time, frying temperature and pressure on the quality factors of fried kiwi slices was studied. a laboratory scale vacuum frying apparatus...
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ژورنال
عنوان ژورنال: CyTA - Journal of Food
سال: 2016
ISSN: 1947-6337,1947-6345
DOI: 10.1080/19476337.2016.1180324