kinetic of oil uptake, water loss and texture changes during frying of potato strips
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oil uptake modeling during deep-fat frying of potato strips pretreated with ultrasound and drying
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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 کاملsimulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water
abstract: mineral scaling in oil and gas production equipment is one of the most important problem that occurs while water injection and it has been recognized to be a major operational problem. the incompatibility between injected and formation waters may result in inorganic scale precipitation in the equipment and reservoir and then reduction of oil production rate and water injection rate. ...
effect of bene kernel oil and its unsaponifiable matter fraction and salep hydrocolloid during deep fat frying on kinetic oil uptake by potato strips
this study examined the influence of pre-frying treatments and oil type on the moisture outflow and oil uptake during the frying of potato strips. the pre-treatments were 6 min blanching in a 85°c a water bath containing 0.5% calcium chloride and immersion in a 1% solution of carboxymethyl cellulose; 6 min blanching in a 85°c water bath containing 0.5% calcium chloride and immersion in a 2% sol...
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...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۳، شماره ۴، صفحات ۴۷۱-۴۸۱
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