Microstructural approach to understand oil absorption during vacuum and atmospheric frying

Journal of Food Engineering

Volumn 111, Issue 3, 2012, Pages 528-536

  Dueik, V ^a   Moreno, M C ^a   Bouchon, P ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Frying; Microstructure; Oil absorption; Porosity; Surface roughness; Vacuum frying

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPY; CRYOGENIC TEMPERATURES; FRACTAL ANALYSIS; FRIED FOODS; FRYING; IN-VACUUM; LINEAR RELATIONSHIPS; MICRO-STRUCTURAL; MICROSTRUCTURAL PARAMETERS; OIL ABSORPTION; OIL CONTENTS; OIL LOCATION; OIL UPTAKES; VACUUM FRYING;

CENTRIFUGATION; CENTRIFUGES; CONFOCAL MICROSCOPY; GAS ADSORPTION; MICROSTRUCTURE; POROSITY; SURFACE ROUGHNESS; TISSUE; VACUUM;

VACUUM TECHNOLOGY;

EID: 84859548512     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.027     Document Type: Article

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