The deep fat frying of food involves simultaneous heat and mass transfer between the food
product and surrounding oil and hence the frying operation is complex in nature. Heat is …

Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying,
thereby improving quality attributes of the fried product, such as oil content, texture, retention …

Ultrasound is an emerging technology in various areas of food processing, preservation and
safety. Due to its high dehydration efficiency, application of ultrasound prior to frying may …

Vacuum frying is a reasonably new technology which uses lower pressure and temperature
rather than atmospheric deep-fat frying to improve the quality attributes of food products …

Consumers like fried snacks, and taste, color, and texture are key aspects in their
preference. However, during frying of foods some toxic compounds, such as furan and …

The effects of osmotic (OP), ultrasound‐assisted osmotic pretreatment (UAOP) and frying
conditions on quality and storage stability of vacuum fried pumpkin chips were investigated …

A study was conducted to determine the effects of different levels of apple juice concentrate
(AJC), blackcurrant concentrate (BCC) and pectin on the moisture content, water activity …

Vacuum frying has proven to be the most feasible technique to obtain safe and nutritious
deep‐fried food without compromising its organoleptic and textural properties. This frying …

Standardization of various parameters during vacuum frying of pear slices and the effect of
vacuum frying on blended oil (Palmolein and Sesame oils, 60: 40) were studied. Oil samples …

Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks
using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry …