نتایج جستجو برای: frying oil
تعداد نتایج: 139616 فیلتر نتایج به سال:
due to problems in storage, transport and price fluctuation of fresh potato, production of ready-to-use products like french fries is of particular importance.one of the important steps in product processing is pre-drying.sticks with 0.8*0.8*8 cm dimensions were prepared, blanched with hot water at 75°c for 10 minutes and dried at four different air temperatures of 50, 60, 70 and 80°c to moistu...
In their excellent article, Muraki et al. (1) reported that a greater consumption of potatoes, especially french fries, was associated with a higher type 2 diabetes (T2D) risk, independent of BMI and other risk factors. Similarly, in another very recent interesting article, Bao et al. (2) observed that higher levels of potato consumption before pregnancy were associated with greater risk of ges...
OBJECTIVE To assess the association between consumption of fried foods and risk of coronary heart disease. DESIGN Prospective cohort study. SETTING Spanish cohort of the European Prospective Investigation into Cancer and Nutrition. PARTICIPANTS 40 757 adults aged 29-69 and free of coronary heart disease at baseline (1992-6), followed up until 2004. MAIN OUTCOME MEASURES Coronary heart d...
introduction:deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. the aim of this process is to combine short cooking times with unique characteristics. it also involves heat and mass transfer simultaneously. during frying time, the mass transfer is characterized by the dynamics moisture los...
frying is an important unit operation used widely both in domestic and industrial cooking. reduced pressure (vacuum), microwave, deep fat and pan frying are the most important methods of food frying. final product has good organoleptic quality (colour, texture, and flavour). the accuracy of the knowledge of mass transfer parameters (effective diffusivity coefficient, dimensionless biot number a...
This paper presents a brief review on the current status of biodiesel production and its performance and emission characteristics as compression ignition engine fuel. This study is based on the reports on biodiesel fuel published in the current literature by different researchers. Biodiesel can be produced from crude vegetable oil, non-edible oil, waste frying oil, animal tallow and also from a...
The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, prot...
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