Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and
sensory characteristics. Deep-fat frying allows physical and chemical structural changes at …

Deep‐fat frying of foods usually is carried out under atmospheric conditions at temperatures
near 190° C. The problem that arises most often is excessive darkening or scorching of the …

A high oil content in fried banana chips shortens the shelf life of the product and causes a
decrease in product acceptability to consumers. The oil absorption problem associated with …

Ways of removing the adhered surface oil, while the product is still in the fryer, has been the
subject of many studies and patents for deep-fat frying processes. In the case of vacuum …

Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure,
in which lower temperatures are employed to remove moisture from the food and reduce the …

Concern for the nutritional quality of chips is growing due to rising consumption, motivating
research and development of new snack products that contribute to a lower calorie and fat …

The degradation kinetics of carotenoids in dehydrated pumpkins, stored at 4, 25, and 40° C
under air or controlled atmosphere conditions (N 2), was evaluated using reversed-phase …

The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional),
steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried …

Excess consumption of fat, a main component in fried food, is a key dietary contributor to
coronary heart disease and perhaps some types of cancer. Although consumers are …

Vacuum frying is an alternative way to improve the quality of the fried food and could reduce
the final oil uptake in the product. The product is heated at low pressure thus decreasing the …