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Showing 1 to 2 of 2 for “"Microwave frying"”.
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Comparison of microwave and conventional frying on quality attributes and fat uptake in potatoes
… oil content in a fried product. In this study microwave frying was investigated for its potential in reducing fat content of fried foods. A comparative analysis of moisture, fat, color and texture was done for conventional and microwave fried French fries. Experiments were performed in …
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Modeling of transport mechanisms and quality changes during the microwave frying of foods by solving hybrid mixture theory-based unsaturated transport equations coupled with maxwell's equations of electromagnetism
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2027-08-01