the demand for low fat snacks is increasing. there are different methods to produce low fat fried products. one of these methods is coating. in this study effect of carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. samples were deep fried in frying oil (palm olein) at 160, 175 and 190 ºc. in order to evaluate the effect of fryin...

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...

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...

Oil heat treatment can effectively improve the dimensional stability and bio-durability of wood. However, the characteristics of high oil uptake (50 percent or higher) and high susceptibility to leaching from wood have an adverse effect on subsequent manufacturing processes of wood product and production costs. A solvent extraction (100% ethanol) process was used to extract the surplus oil from...

in this research the effect of oil type, process time ,temperature and pre-treating methods on moisture content, oil uptake, acidity and peroxide values of zucchini slices (cucurbita pepo. l) during deep fat frying process were investigated. the samples were pretreated by blanching (97 ºc for 5 min) and microwave (900 w for 2min) methods before frying process. frying experiments were carried ou...

conclusions concerning the ability of salicorniaeuropea to survive in the contaminated areas, it might be suitable that endemic types of this plant would be cultivated in contaminated coast lines. results the highest uptake was at eight mg crude oil, per one g of soil and the least uptake was at 13.75 mg crude oil, per one g of soil. it seems that physical characteristics of crude oil are the m...

background and objectives: one of the most important limiting factors of crop growth in the arid and semi-arid regions, is water deficit stress. mycorrhizal fungi are one of the most important microorganisms in the rhizosphere. the effects of these fungi apply via changes on some of the characteristics of roots and nutrient uptake in host plants in drought conditions. however, symbiotic mycorrh...

chrysanthemum cut flower is not sensitive to ethylene and its vase life depends on vascular blockage. in order to evaluating of effect of antibiotics and essential oils on the vase life and quality characteristics of chrysanthemum cut flower an experiment carried out based on a rcd with 10 treatments: artemisia at 3 levels (10, 30 and 50 %), amoxicillin at 3 levels (100, 200 and 300 mg l-1), ri...

oil uptake is one of the most important aspects about product quality during frying. the purpose of this study was to investigate the effect of temperature on oil content of final product and its perception using empirical models. therefore, potato stripes in specified size, after blanching were fried using a fryer equipped with thermo controller at 145, 160 and 175 º c for 60, 120, 180 and 240...