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Showing 1 to 2 of 2 for “"vacuum frying"”.
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Frying of potato crisps - an investigation aiming at reduction oil content and acrylamide formation
… 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 investigated as an effective process for oil …
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The Effect of Novel Frying Methods on Quality of Breaded Fried Foods
… allowing 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 …