Reducing oil content of fried potato crisps considerably using a 'sweet' pre-treatment technique

Journal of Food Engineering

Volumn 80, Issue 2, 2007, Pages 719-726

  Mai Tran, T T ^a   Chen, Xiao Dong ^a   Southern, Christopher ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Frying; Moisture content; Oil content; Potato crisps; Pre drying; Shrinkage; Sugar dipping

Indexed keywords

DRYING; FOOD PRODUCTS; MOISTURE; REACTION KINETICS; SUGAR (SUCROSE);

OIL CONTENT; POTATO CRISPS; PRE-DRYING; SUGAR DIPPING;

OILS AND FATS;

SOLANUM TUBEROSUM;

EID: 33845308549     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.06.031     Document Type: Article

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