Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics

Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics

The potato of the Netherlands shiwu and four edible oils were taken as the research objects, and the effects of oil types on the texture, the kinetic constant of water loss and oil absorption, the spatial distribution of moisture, the crystal structure and microstructure of French fries during the f...

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Bibliographic Details
Main Authors: ZHANG Hui, LI Pei-yan, WU Gang-cheng, YANG Dan, ZHAO Chen-wei, JIN Qing-zhe, WANG Xing-guo
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2022-01-01
Series:Liang you shipin ke-ji
Subjects:
frying
french fries
oil
texture
mass transfer properties
crystallinity
microstucture
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220103?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220103?st=article_issue

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