Quality Evaluation of Canola Oil During Deep Fat Frying of Potato Chips
نویسندگان
چکیده
منابع مشابه
Quality and safety driven optimal operation of deep - fat 1 frying of potato chips
8 Increasing oil temperature and heating duration in deep-fat frying of potato chips can improve textural quality but worsen the chemical safety of acrylamide formation. Optimal design of this complex process is formulated as a non-linear constrained optimization problem where the objective is to compute the oil temperature profile that guarantees the desired final moisture content while minimi...
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...
متن کاملOil Absorption during Deep-fat Frying: Mechanisms and Important Factors
Deep-fat frying is a rapid and low cost process widely used to prepare tasty food. During this cooking process, oil is used both as the heating medium and as an ingredient producing calorific products. Nutrition has become a major health issue, especially in developed countries where increasing obesity is a problem, particularly among children. Many food research projects involving snack food i...
متن کاملoil uptake modeling during deep-fat frying of potato strips pretreated with ultrasound and drying
0
متن کاملFactors Affecting Oil Uptake in Tortilla Chips in Deep-fat Frying
An understanding of the complex processes that occur during firing is necessary to control the quality of tortilla chips. Quantitative information is needed to describe the rate of oil absorption into the chips during the process. In this study, tortilla chips were processed under different conditions: (1) baking time, (2) fying oil temperature, (3) particle size distribution, and (4) oil quali...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Pakistan Journal of Biological Sciences
سال: 1999
ISSN: 1028-8880
DOI: 10.3923/pjbs.1999.967.968