کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6488493 | 43034 | 2016 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method
ترجمه فارسی عنوان
سیب زمینی سرخ شده با روغن زیتون تولید شده با استفاده از روش پیش خشک شده و خشک کردن مایکروویو با استفاده از پخت و پز
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کلمات کلیدی
سیب زمینی سرخ کرده، سرخ کردن خلاء، خشک کردن مایکروویو و خلاء به صورت پالس، محتوای نفت، بافت، ریز ساختار،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
French fries were prepared by a combined method of pre-frying and pulsed-spouted microwave vacuum drying (PSMVD). The impact of pre-frying and PSMVD on the quality (oil content, color, texture, microstructure and shrinkage in volume) of French fries was studied and the sample was compared with that of only vacuum fried ones. The results indicated that the French fries prepared by the combined method had lower oil content (25%, db) than that of vacuum-fried sample (40%). Other property analysis also showed that the combined technique processed samples exhibited comparable food texture and color to that of vacuum fried samples, and had a porous microstructure with relatively smaller pore size. It was concluded that the combined method of pre-frying and PSMVD could be an alternative method to produce high quality French fries with low oil content.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 99, July 2016, Pages 109-115
Journal: Food and Bioproducts Processing - Volume 99, July 2016, Pages 109-115
نویسندگان
Xiaojian Quan, Min Zhang, Zhongxiang Fang, Huihua Liu, Qiaosheng Shen, Zhongxue Gao,