STUDIES ON FRYING KINETICS AND QUALITY OF FRENCH FRIES
| العنوان: | STUDIES ON FRYING KINETICS AND QUALITY OF FRENCH FRIES |
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| المؤلفون: | U.S. Shivhare, P. Gupta, Amarinder Singh Bawa |
| المصدر: | Scopus-Elsevier |
| بيانات النشر: | Informa UK Limited, 2000. |
| سنة النشر: | 2000 |
| مصطلحات موضوعية: | Moisture, Chemistry, French fries, General Chemical Engineering, Kinetics, Food science, Physical and Theoretical Chemistry |
| الوصف: | Effects of temperature of oil (160, 170 and 180° C) and duration of pre-drying (0.00, 0.25, 0.50, 0.75 and 1.00 h) on the kinetics of moisture removal and oil uptake, and quality of French fries were studied. Frying times at each combination of temperature and pre-drying duration were standardized on the basis of sensory characteristics of the product in the preliminary trials. Results indicated that the rate of both moisture loss and oil uptake were higher in the beginning followed by a decrease in the later stages of frying. Mathematical models were developed to describe both the moisture removal and oil uptake by French fries. French fries prepared from potato fingers blanched in water for 4 min at 85° C and fried (without pre-drying) at 180° C were judged to be the most acceptable. |
| تدمد: | 1532-2300 0737-3937 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db9cb071f6ffe92c1be227fd7ae38d6c https://doi.org/10.1080/07373930008917706 |
| رقم الأكسشن: | edsair.doi.dedup.....db9cb071f6ffe92c1be227fd7ae38d6c |
| قاعدة البيانات: | OpenAIRE |
PDF full text from Publisher | تدمد: | 15322300 07373937 |
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