Influence of oil temperature on the quality of deep-fat fried onion slices

被引：0
|
作者：
Hansen, SL [1 ]
机构：
[1] Danish Inst Agr Sci, Dept Fruit Vegetable & Food Sci, Aarslev 5792, Denmark
来源：
IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH | 1998年 / 37卷 / 01期
关键词：
colour; deep-fat frying; frying temperature; onions;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Sliced onions (Allium cepa, L. cv. Hyduro) dipped in a batter were mixed and fried at intervals of 5 degrees C from 140 to 160 degrees C. The moisture content after frying and colour development of the fried product, expressed as hue angle, showed a strong correlation at each temperature. There was a significant difference in the relationship between moisture content and colour at the different frying temperatures. By changing the frying temperature it was possible to obtain batches of fried onions with similar water contents but different colours.
引用
收藏
页码：61 / 67
页数：7
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