The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips

Journal of Food Engineering

Volumn 92, Issue 3, 2009, Pages 297-304

  Moreira, Rosana G ^a   Da Silva, Paulo F ^a   Gomes, Carmen ^a  

^a Texas A and M University   (United States)

Author keywords

De oiling; Oil absorption; Texture; Vacuum frying

Indexed keywords

ABSORPTION; CENTRIFUGATION; PROGRAMMABLE LOGIC CONTROLLERS; TEXTURES; VACUUM TECHNOLOGY;

ABSORPTION KINETICS; BULK DENSITIES; DE-OILING; DEEP-FAT FRYING; EXPERIMENTAL DATUM; EXPONENTIAL MODELS; FRACTIONAL CONVERSIONS; FRIED POTATOES; FRYING TEMPERATURES; HIGH QUALITIES; INCREASE IN PRESSURES; LOGISTIC MODELS; MOISTURE LOSS; OIL ABSORPTION; OIL CONTENTS; OIL DISTRIBUTIONS; PORE SPACES; POTATO CHIPS; POTATO SLICES; PRODUCT QUALITIES; QUALITY ATTRIBUTES; STANDARD METHODS; TEXTURE; VACUUM FRYING;

VACUUM;

SOLANUM TUBEROSUM;

EID: 60249098045     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.11.012     Document Type: Article

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