Zobrazeno 1 - 10
of 439
pro vyhledávání: '"vacuum frying"'
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 34, Iss 1, Pp 87-96 (2024)
Banana chip processing in Lampung province uses two different frying methods, namely conventional frying and vacuum frying. The objective of this study was to compare the number of impact emissions generated from the banana chip production process in
Externí odkaz:
https://doaj.org/article/10b24116abdc4cd9b79a6acabc9ab5b6
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 67 (2024)
Abstract The ubiquitous presence of fried foods in our diet necessitates the upgradation of techniques to override the ill effects of conventional frying. Vacuum frying, employing frying at low pressure and temperature has recently attracted research
Externí odkaz:
https://doaj.org/article/75406b89cadc4356ae758eeab27cc1f4
Autor:
Kechang HUANG, Gangjun GUO, Shangxuan MA, Jiarong FU, Wenting XU, Yuanmiao WEI, Yuexue YANG, Xiyong HE
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 197-204 (2024)
Vacuum-fried products were prepared with macadamia kernels as raw material. Single factor experiment and response surface Box-Behnken test were used to optimize the vacuum frying process of macadamia kernels. Oil content, acid value, peroxidation val
Externí odkaz:
https://doaj.org/article/61e2f27d31764e999fecdc2f63fe5ae6
Autor:
Jinfeng SHENG, Yawen LEI, Xuefeng WANG, Li LI, Ming XIN, Dongqing YE, Cailing YAN, Dongning LING
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 2, Pp 152-160 (2024)
In this study, effects of four single factors which including slice thickness, frying temperature, frying time and deoilling time on the quality of persimmon chips under low-temperature vacuum frying were analyzed. According to the Box-Behnken test p
Externí odkaz:
https://doaj.org/article/951e5d820c114a459e2efe7ae2e66952
Akademický článek
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Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 225-234 (2023)
To improve the production process of meat products in the industrialization of Sichuan cuisine, this study was conducted to investigate the effects of different vacuum frying temperature, frying time and slice thickness on moisture content, color, te
Externí odkaz:
https://doaj.org/article/1d2b2a88bb6c441f9bcca5fcea52d8b2
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 264-269 (2023)
The quality changes of ready-to-eat vacuum-fried hairtail with different packaging during 60 days storage at 25 ℃ were studied in this study to choose the optimal packaging material. The changes in water content, water activity, pH, peroxide value
Externí odkaz:
https://doaj.org/article/e64b1042629b455b8eb0b7a99bcc34c6
Publikováno v:
Shipin Kexue, Vol 44, Iss 11, Pp 252-259 (2023)
Deep-frying is a traditional cooking method in China, endowing the product with unique crispy characteristic but also greasiness. High-calorie fried foods can create health risks. Many attempts have been made by researchers to reduce the absorption o
Externí odkaz:
https://doaj.org/article/0c129aa35e67452b8fa25ebca12c25c8
Autor:
Jianbin SHI, Yong SUI, Sha CAI, Tian XIONG, Chuanhui FAN, Xueling CHEN, Jiyun HUAN, Limin ZHAO, Xin MEI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 221-227 (2023)
To fully utilize the Pueraria thomsonii, low temperature vacuum frying technology was applied to prepare crisp chips from Pueraria thomsonii. On the basis of single factor tests, the optimal process was determined by orthogonal experimental design. T
Externí odkaz:
https://doaj.org/article/d244faad4c8845318b09910ff49f5434
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
This study investigated the possibility of using asparagus (Asparagus officinalis L.) to produce healthy snacks using vacuum frying. The tip and middle part of asparagus Grade C were soaked in 0.1% Calcium chloride solution and blanched at 95–98°C
Externí odkaz:
https://doaj.org/article/66aa6afd71284a3ba3f1fbec7ec2f1ec