oil uptake modeling during deep-fat frying of potato strips pretreated with ultrasound and drying
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modeling 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 کاملshrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration
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متن کاملmodeling 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 کاملempirical modeling of oil uptake and investigating the influence of ultrasound and edible coating during frying of potato strips
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متن کاملkinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process
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متن کاملComparison 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...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۳، شماره ۳، صفحات ۳۹۳-۴۱۰
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