Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content...

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...

Vacuum frying is an alternative technology to obtain fruit snacks with higher sensory and nutritional quality compared traditional fried snacks. of a carotenoid-rich (red-fleshed papaya) was performed at 25 kPa, using soybean oil 100, 120, 140 °C from 0 14 min. The study aimed monitor model physicochemical changes that chips undergo during vacuum frying, which are related their attributes. Mois...

The objective of this work was carried out to study the 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, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil ex...

Vacuum frying is one of the advanced technologies for food processing to make high-quality fried products by decreasing smoked temperature oil. In this study, vacuum system was calculated, designed, and manufactured using potato slices as material. The successfully shortening oil optimal conditions were 105ºC, 150 mmHg 10 minutes. process automatically controlled measured computer-programmed so...