| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278114 | Journal of Food Engineering | 2011 | 8 Pages |
Abstract
⺠We investigated the effect of vacuum frying on the structure of bananas. ⺠Volume expansion follows a second order model. ⺠SEM images verify pore size expansion during frying. ⺠Products ripened for 2 days, fried at 110 °C under 8 kPa expand the most. ⺠Sensory evaluation indicates no preference for fried bananas based on ripened days.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ram Yamsaengsung, Thaworn Ariyapuchai, Kulchanat Prasertsit,