Global ETD Search
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Showing 1 to 7 of 7 for “"oil uptake"”.
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Experimental verification of transport phenomena during frying of foods
… were performed to measure moisture loss, fat uptake, heat transfer coefficient and mechanical properties of fried foods. The measured properties and variables were used in a Hybrid Mixture Theory based model solved using the finite element method to elucidate the phenomena affecting fat …
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Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System
… and pressure) on fried product and frying oil qualities were evaluated. Frying experiments were performed on breaded/battered poultry products including chicken nuggets (homogenous) and chicken fillets (marinated, intact muscle). Efforts were also made to develop rapid methods to determine …
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Comparison of microwave and conventional frying on quality attributes and fat uptake in potatoes
Oil content is an important quality attribute in fried products. Oil uptake is influenced by several interdependent factors that define the final 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 …
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Frying of potato crisps - an investigation aiming at reduction oil content and acrylamide formation
Reducing oil content, minimizing any carcinogenic acrylamide in the high temperature frying process for potato crisps, and producing good products with considerable crispiness and acceptable color were the objectives of this research. Vacuum frying with pre-treatment of potato crisps was …
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Two-scale modeling of transport mechanisms and quality changes during frying of foods
… which involves immersion of foods in edible oil at high temperatures. An excessive fat consumption by humans has been linked to serious health diseases. Frying occurs at temperatures well above the boiling point of water and involves short time duration. Frying results in a rapid change in …
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Microstructural and fluid transport properties of potatoes during frying
… determinants to understand the product quality, oil uptake and moisture loss during frying of foods. Besides, permeability is also an important physical property for studying the transport mechanisms of porous foods when pressure driven flow is involved. Food processes like frying, drying, …
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Oil distribution, microstructure and in vitro starch digestibility of bran-enriched magwinya
… in a scholarly context. Furthermore, its oil distribution, starch digestion and microstructure have not been documented. It is against this background that this research was carried out. Firstly, a survey of the production process, ingredient formulation, sales, characteristics and …