VACUUM FRYING
Publish place: The First Middle East Drying Conference
Publish Year: 1390
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
MEDC01_023
تاریخ نمایه سازی: 11 شهریور 1391
Abstract:
During the frying process, the physical, chemical, and sensory characteristics of foods are modified. Texture, color and oil content are the main quality parameters of fried products. Atmospheric deep-fat frying necessarily occurs at high temperatures under atmospheric pressure. Surface darkening and many adverse reactions take place due to the high temperature treatment before the food is fully cooked or dried Vacuum frying is a viable option to produce high quality dried fruit and vegetable in a far shorter processing time than conventional frying. The sample is heated under a negative pressure that lowers the boiling point of the frying oil and the water in the sample. Moreover, the absence of air during frying may inhibit oxidation reactions, including lipid oxidation, and enzymatic browning of samples can be largely preserved. In this study most important investigation about vacuum frying were reviewed.
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Authors
Masoud HASHEMI SHAHRAKI
Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources
Mana MASHKOUR
Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources
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