Article ID Journal Published Year Pages File Type
10277703 Journal of Food Engineering 2012 9 Pages PDF
Abstract
► Final oil content in vacuum and atmospheric fried products is greatly related to their microstructure. ► Porosity and oil content are linearly related in vacuum and atmospheric fried products. ► Inclusion of a centrifugation step may heavily reduce oil content in atmospheric and vacuum fried products.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Microstructural approach to understand oil absorption during vacuum and atmospheric frying
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