Effect of vacuum-microwave predrying on quality of vacuum-fried potato chips

Drying Technology

Volumn 25, Issue 12, 2007, Pages 2021-2026

  Song, Xian Ju ^a   Zhang, Min ^a   Mujumdar, Arun S ^b  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Breaking force; Color; Moisture content; Oil content; Potato; Vacuum microwave

Indexed keywords

COLOR; FOOD PRODUCTS; MASS TRANSFER; MICROWAVES; MOISTURE; OILS AND FATS; VACUUM APPLICATIONS;

POTATO CHIPS; VACUUM FRYING; VACUUM-MICROWAVE PREDRYING;

DRYING;

COLOR; DRYING; FOOD PRODUCTS; MASS TRANSFER; MICROWAVES; MOISTURE; OILS AND FATS; VACUUM APPLICATIONS;

EID: 36849087464     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930701728703     Document Type: Article

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