Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips

Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips

Potato chips are popular high-consuming ready-to-eat meals in all of the world which specially attract a lot of attention from youth and children. Reducing oil absorption and improving the quality of chips are major undertakings within the industry. This research aimed to find the best ultrasonic ba...

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Bibliographic Details
Main Authors: Peyman Alikhani Chamgordani, Mahmoud Soltani Firouz, Mahmoud Omid, Nikoo Hadidi, Pouya Farshbaf Aghajani
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound-assisted frying
Properties
Oil content: Process optimization
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724000270

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