Influence of the vacuum break conditions on oil uptake during potato post-frying cooling

Journal of Food Engineering

Volumn 95, Issue 3, 2009, Pages 416-422

  Mir Bel, Jorge ^a   Oria, Rosa ^a   Salvador, Maria L ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Oil uptake; Post frying cooling; Potato; Vacuum break velocity; Vacuum frying

Indexed keywords

DIFFERENT GEOMETRY; DRY WEIGHT; FAT CONTENTS; INITIAL PRESSURE; LINEAR RELATIONSHIPS; LOW VACUUM; OIL CONTENTS; OIL UPTAKE; OIL UPTAKES; POST-FRYING COOLING; POTATO; PROCESSING TEMPERATURE; REDUCED PRESSURE; SUBSEQUENT COOLING; VACUUM FRYING; WASHBURN EQUATION;

COOLING; PROCESSING; VACUUM TECHNOLOGY; VELOCITY;

VACUUM;

SOLANUM TUBEROSUM;

EID: 68349128639     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.001     Document Type: Article

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