Characterization of the frying process of fresh and blanched potato strips using response surface methodology

被引：0

作者：

M. D. Alvarez

M. J. Morillo

W. Canet

机构：

[1] Department of Plant Foods Science and Technology,

[2] Instituto del Frío-CSIC,undefined

[3] Ciudad Universitaria s/n,undefined

[4] E-28040 Madrid,undefined

[5] Spain e-mail: ifrat44@if.csic.es,undefined

来源：

European Food Research and Technology | 2000年 / 211卷

关键词：

Key words Potato strips; Frying; Texture; Colour; Oil retention;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

2 was better and the lack of fit was not significant, although high-temperature short-time blanching before frying resulted in loss of firmness and discolouring, and increased the percentage of oil retained by the strips, causing sensorial quality loss.

引用

页码：326 / 335

页数：9

共 50 条

[1] Characterization of the frying process of fresh and blanched potato strips using response surface methodology
Alvarez, MD
Morillo, MJ
Canet, W
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 211 (05) : 326 - 335
[2] Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology
Mecit Halil Oztop
Serpil Sahin
Gulum Sumnu
[J]. European Food Research and Technology, 2007, 224 : 707 - 713
[3] Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology
Oztop, Mecit Halil
Sahin, Serpil
Sumnu, Gulum
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 224 (06) : 707 - 713
[4] Textural characterization and kinetics of potato strips during frying
Pedreschi, F
Aguilera, JM
Pyle, L
[J]. JOURNAL OF FOOD SCIENCE, 2001, 66 (02) : 314 - 318
[5] ENHANCING POTATO CHIPS QUALITY BY OPTIMIZING COATING AND FRYING CONDITIONS USING RESPONSE SURFACE METHODOLOGY
Blibech, Monia
Neifar, Mohamed
Kamoun, Amel
Ben Mbarek, Balkis
Ellouze-Ghorbel, Raoudha
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 38 (04) : 1416 - 1426
[6] Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
Kim, Da-Song
Lee, Joong Heon
Shin, Hyun-Jae
[J]. BIOTECHNOLOGY AND BIOPROCESS ENGINEERING, 2023, 28 (04) : 554 - 567
[7] Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
Da-Song Kim
Jung Heon Lee
Hyun-Jae Shin
[J]. Biotechnology and Bioprocess Engineering, 2023, 28 : 554 - 567
[8] Effect of oil surface activity on oil absorption behavior of potato strips during frying process
Liu, Ying
Tian, Jianjun
Duan, Zhenhua
Li, Jinwei
Fan, Liuping
[J]. FOOD CHEMISTRY, 2021, 365
[9] Erratum to: Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
Da-Song Kim
Jung Heon Lee
Hyun-Jae Shin
[J]. Biotechnology and Bioprocess Engineering, 2023, 28 (4) : 705 - 705
[10] EFFECT OF SURFACE FREEZING ON ASCORBIC-ACID RETENTION IN WATER BLANCHED POTATO STRIPS
GARROTE, RL
SILVA, ER
BERTONE, RA
[J]. JOURNAL OF FOOD SCIENCE, 1989, 54 (04) : 1090 - 1091

← 1 2 3 4 5 →