Please use this identifier to cite or link to this item:
|Title:||Vacuum frying of carrot chips|
|Source:||Fan, L.-P., Zhang, M., Mujumdar, A.S. (2005). Vacuum frying of carrot chips. Drying Technology 23 (3) : 645-656. ScholarBank@NUS Repository. https://doi.org/10.1081/DRT-200054159|
|Abstract:||Vacuum frying is an alternative method to produce high quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color, and texture of fried carrot chips were investigated. During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with increasing frying oil temperature and degree of vacuum. Statistical analysis of the color data showed that there were no significant differences (P > 0.05) in lightness (L), redness (a), and yellowness (b) of carrot chips as a function of vacuum degree and temperature. The breaking force of carrot chips decreased with increasing frying temperature and vacuum degree. The statistical analysis also showed that there were no significant differences (P > 0.05) in the breaking force as a function of temperature, but the breaking force was significantly (P < 0.05) affected by the vacuum degree. Copyright © 2005 Taylor & Francis, Inc.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Dec 14, 2017
WEB OF SCIENCETM
checked on Nov 17, 2017
checked on Dec 10, 2017
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.