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VACUUM FRYING

عنوان مقاله: VACUUM FRYING
شناسه ملی مقاله: MEDC01_023
منتشر شده در نخستین کنفرانس خاورمیانه ای خشک کردن در سال 1390
مشخصات نویسندگان مقاله:

Masoud HASHEMI SHAHRAKI - Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources
Mana MASHKOUR - Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources

خلاصه مقاله:
During the frying process, the physical, chemical, and sensory characteristics of foods are modified. Texture, color and oil content are the main quality parameters of fried products. Atmospheric deep-fat frying necessarily occurs at high temperatures under atmospheric pressure. Surface darkening and many adverse reactions take place due to the high temperature treatment before the food is fully cooked or dried Vacuum frying is a viable option to produce high quality dried fruit and vegetable in a far shorter processing time than conventional frying. The sample is heated under a negative pressure that lowers the boiling point of the frying oil and the water in the sample. Moreover, the absence of air during frying may inhibit oxidation reactions, including lipid oxidation, and enzymatic browning of samples can be largely preserved. In this study most important investigation about vacuum frying were reviewed.

کلمات کلیدی:
Vacuum frying; Alternative Frying Technologies; Vacuum drying

صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/162557/