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Showing 1 to 4 of 4 for “"pressure frying"”.
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Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System
The commercial pressure frying has been limited to frying huge amount of products due to its dependence on the amount of moisture released from the food for generating the desired pressure. This study investigated the feasibility of using nitrogen gas as a substitute for steam in the pressure …
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The Effect of Novel Frying Methods on Quality of Breaded Fried Foods
… for healthier eating. Furthermore, vacuum-frying and frying with nitrogen gas have both been shown to extend the life of frying oil. In this study, the use of novel frying methods as a way to reduce fat content of breaded fried foods was evaluated. A pressure fryer was modified so that fish …
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Development of finish cooking methods for producing low-fat breaded cheese sticks
… In the first part of this study, effects of frying temperature and frying pressure on the quality of partially fried breaded cheese sticks were determined. In the second part, far infrared finish cooking methods were compared to traditional deep-fat frying in terms of product quality. …
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Application of Edible Coatings in Maintaining Crispness of Breaded Fried Foods
… To achieve these goals, modifications to both frying equipment and product formulation have been explored in this study. In this study, two edible film coatings, methylcellulose (MC) and whey protein isolate (WPI) were incorporated into the batter and pre-dust to determine their effect on the …