Evaluation of effect of vacuum frying on textural properties of food products
Vacuum frying (VF) is known as the most popular food processing method for the production
of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low …
of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low …
Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review
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 …
product and surrounding oil and hence the frying operation is complex in nature. Heat is …
3D extrusion printing and post-processing of fibre-rich snack from indigenous composite flour
P Krishnaraj, T Anukiruthika, P Choudhary… - Food and Bioprocess …, 2019 - Springer
This study focused on developing nutritious 3D-printed snacks from composite flour
prepared from barnyard millet, green gram, fried gram, and ajwain seeds. The work …
prepared from barnyard millet, green gram, fried gram, and ajwain seeds. The work …
Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development …
This study aimed to develop an effective and safe drying protocol for pineapple fruits. The
combination of different osmotic pre-treatments and drying temperatures were used to …
combination of different osmotic pre-treatments and drying temperatures were used to …
[HTML][HTML] Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying
F Salehi, M Kashaninejad - Information processing in Agriculture, 2018 - Elsevier
Color is one of the most important appearance attributes of food materials, since it influences
consumer acceptability. In this study the effects of combined infrared-vacuum drying on the …
consumer acceptability. In this study the effects of combined infrared-vacuum drying on the …
[HTML][HTML] Drying conditions and varietal impacts on physicochemical, antioxidant and functional properties of onion powder
The postharvest loss of onions during storage is extremely significant, and it has become a
global challenge. In this study, the impact of drying conditions (temperature and time) on the …
global challenge. In this study, the impact of drying conditions (temperature and time) on the …
A tomato pomace enriched gluten-free ready-to-cook snack's nutritional profile, quality, and shelf life evaluation
Attempts were undertaken to design a quick ready-to-cook gluten-free snack utilizing finger
millet and potato flour (50: 50) as well as tomato pomace due to the restricted availability of …
millet and potato flour (50: 50) as well as tomato pomace due to the restricted availability of …
Color changes kinetics during deep fat frying of carrot slice
F Salehi - Heat and Mass Transfer, 2018 - Springer
Heat and mass transfer phenomena take place during frying cause physicochemical
changes, which affect the colour and surface of the fried products. The effect of frying …
changes, which affect the colour and surface of the fried products. The effect of frying …
Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice
F Salehi - International Journal of Food Properties, 2019 - Taylor & Francis
Kohlrabi is used for consumption in various regions of the world as, raw, cooked or fried.
Heat and mass transfer phenomena take place during frying cause physicochemical …
Heat and mass transfer phenomena take place during frying cause physicochemical …
Utilising oleogel as a frying medium for deep fried Indian traditional product (Mathri) to reduce oil uptake
DS Chauhan, A Khare, AB Lal, RP Bebartta - Journal of the Indian …, 2022 - Elsevier
The purpose of this research was to use and analyze the influence of oleogel as a frying
medium for developing low fat fried Indian traditional snack (Mathri). As consumer demand …
medium for developing low fat fried Indian traditional snack (Mathri). As consumer demand …