Effects of pressure and temperature on the physico‑chemical properties and acrylamide formation of starchy banana chips during the post‑frying centrifuge step
The effects of pressure (21.3, 41.3, 61.3, 81.3, and 101.3 kPa) and temperature (174–184 °C) applied during the post-frying centrifuge stage on the physico-chemical characteristics of atmospheric fried plantain chips were studied. Results showed that the surface temperature dropped very fast during...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Springer
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/115129 |
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