Maftoonazad, N
Associate professor, Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Fars, Shiraz, Iran.
[ 1 ] - Oil 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...
نویسندگان همکار
Jokar, A 1