The optimization of vacuum frying to dehydrate carrot chips

International Journal of Food Science and Technology

Volumn 40, Issue 9, 2005, Pages 911-919

  Fan, Liu Ping ^a   Zhang, Min ^a   Xiao, Gong Nian ^b   Sun, Jin Cai ^b   Tao, Qian ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b Haitong Food Group Ltd Co   (China)

Author keywords

Breaking force; Cell structure; Fat content; Frying temperature; Moisture content; Vacuum absolute pressure

Indexed keywords

DAUCUS CAROTA;

EID: 27844440323     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00985.x     Document Type: Article

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