Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices

LWT

Volumn 42, Issue 6, 2009, Pages 1164-1173

  Troncoso, Elizabeth ^a   Pedreschi, Franco ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Modeling; Oil uptake; Pre treated potato slices; Vacuum frying; Water loss

Indexed keywords

BLANCHING; FICK'S LAWS; WATER TREATMENT;

FRIED POTATO; HOT WATER; MODELING; OIL UPTAKES; POTATO CHIP; POTATO SLICES; PRE-TREATED POTATO SLICE; RAW POTATOES; VACUUM FRYING; WATER LOSS;

ATMOSPHERIC PRESSURE;

SOLANUM TUBEROSUM;

EID: 62449226086     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.01.008     Document Type: Article

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