The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato
The aim of this study was to investigate the influence of ultrasound and blanching pretreatments on oil uptake and to model them on potato slices during deep-fat frying. Ultrasound pretreatments were applied at 40 kHz for 20 and 40 min and blanching pretreatments were done in hot water at 80˚C for 2...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2014-03-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67187_301279fcbd3bd5eb223f2189e1cb86e6.pdf |