Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food

Food and Bioproducts Processing

Volumn 90, Issue 2, 2012, Pages 249-256

  Debnath, Sukumar ^a   Rastogi, Navin K ^a   Gopala Krishna, A G ^a   Lokesh, B R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Deep fat frying; Heat transfer coefficient; Poori; Rice bran oil; Viscosity

Indexed keywords

CONVECTIVE HEAT TRANSFER COEFFICIENT; DEEP FAT FRYING; FREE FATTY ACID; FRIED FOODS; PEROXIDE VALUE; PHYSICAL AND CHEMICAL PROPERTIES; POLAR MATERIALS; POORI; RADICAL SCAVENGING ACTIVITY; RICE BRAN OIL; SENSORY CHARACTERISTICS; TIME LAG;

CHEMICAL PROPERTIES; HEAT TRANSFER COEFFICIENTS; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS; VISCOSITY;

FURFURAL;

EID: 84858999397     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.05.001     Document Type: Article

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