Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
The process of deep-frying potatoes dates from years around 1700 A.D. Despite being the most important method of preparations, deep-frying has remained the same since its origins. In the following study, microwave frying was compared against conventional frying at 177, 185 and 191 °C, furthermore, t...
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Tesis |
| Lenguaje: | Español |
| Publicado: |
Zamorano: Escuela Agrícola Panamericana, 2019.
2019
|
| Materias: | |
| Acceso en línea: | https://bdigital.zamorano.edu/handle/11036/6569 |
Ejemplares similares: Effect of Microwave Frying on Moisture Transport and Oil Uptake in Fried Foods
- Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips
- Kinetics of moisture loss and fat absorption during frying for different varieties of plantain
- Can the image processing technique be potentially used to evaluate quality of frying oil?
- Evaluation of 10 genotypes of sweetpotato for fries
- Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing
- New Potato Varieties Resistant to Late Blight and with High Quality for French Fries Generated in Peru