shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration
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modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process
the objective of this study was to evaluate the effect of process conditions and different pretreatments including ultrasound, microwave and osmotic dehydration on mass transfer and oil uptake during deep fat frying of potato slices. ultrasound pretreatment was performed at frequency of 40 khz for 10 and 30 minutes, microwave pretreatment was conducted at 5 w/g power and osmotic dehydration pre...
متن کاملmodeling apparent density of potato strips pretreated with ultrasound and drying during deep-fat frying
the aim of this study was to investigate the effect of ultrasound and drying pretreatments on apparent density as well as modeling apparent density during deep-fat frying of potato slices. ultrasound pretreatment was performed at 28 and 40 khz for 15 min and drying pretreatment were conducted at 80°c for 8 and 15 min. then, the frying process was done at 150, 170 and 190°c for 60, 120, 180 and ...
متن کاملoil uptake modeling during deep-fat frying of potato strips pretreated with ultrasound and drying
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متن کاملinfluence of ultrasound and osmotic dehydration on apparent density of potato strips during frying
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متن کاملOil absorption reduction of eggplant slices during deep fat frying by applying osmotic dehydration pretreatment
Background and Objectives: A fairly large amount of oil is absorbed to the food during deep frying. The aim of this study was to reduce the oil absorption of eggplant slices during frying by using osmotic dehydration pretreatment. Materials and Methods: Using maltodextrin (0, 20, 40% w/v) and sodium chloride (salt, 0, 10, 20% w/v), the effect of osmotic dehydration on different properties of e...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۵، شماره ۴، صفحات ۵۹۷-۶۱۲
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