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pro vyhledávání: '"Bilal Kirmaci"'
Autor:
Rakesh K. Singh, Bilal Kirmaci
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1737-1743 (2021)
A pilot scale radiant wall oven (RWO) was used to bake potato strips at 12 different time-temperature combinations within 16 min at 290°C to 6.5 min at 365°C. Radiant and overall heat transfer coefficients were experimentally determined for each RW
Externí odkaz:
https://doaj.org/article/8186680ca55148908b8778def3e4eded
Autor:
Rakesh K. Singh, Bilal Kirmaci
Publikováno v:
LWT. 97:261-268
Frozen par-fried potato strips were baked in an infrared radiant wall oven (RWO) at temperatures of 290–365 °C with different processing times to reduce fat content of the final product in contrast to deep fat fried strips. Product characteristics
Autor:
Rakesh K. Singh, Bilal Kirmaci
Publikováno v:
LWT - Food Science and Technology. 66:565-571
Steam processing was paired with the Radiant Wall Oven (RWO) to produce reduced-fat baked potato strips. Par-fried frozen potato strips, having 5 × 1 × 1 cm3 dimensions, were pre-cooked in steam chamber for 75 or 90 s. Then, steam-processed potato
Publikováno v:
International Journal of Food Properties. 18:1829-1836
Instrumental and sensory quality of potato strips baked in a radiant wall oven was evaluated and compared to deep-fat fried and conventional oven baked samples. Even though radiant wall oven baked potato strips had one-fourth the fat content of the d
Autor:
Bilal Kirmaci, Rakesh K. Singh
Publikováno v:
Innovative Food Science & Emerging Technologies. 14:77-84
Radio frequency (RF) cooking was compared to water bath (WB) cooking in terms of heating rate, temperature distribution, and the quality of cooked meat. Packaged fresh and marinated chicken breast meat were cooked in a continuously moving belt RF ove
Autor:
Bilal Kirmaci, Ali Batu
Publikováno v:
Food Research International. 42:1-7
An old Turkish aphorism tells one to “ eat sweetly and speak sweetly ”. Sweets have always been an important component of the Turkish cuisine. The origin of Turkish delight (lokum) dates back to the time of the Ottoman. The beginning of the produ