The immersion of food in a hypertonic solution results in an osmotic dehydration process
(OD) with the loss of water (WL) from the food to the solution and the gain of solids from the …

One of the most important quality parameters of fried food is the amount of fat absorbed
during the process, which undermines recent consumer trends toward healthier food and …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

The processing of food is no longer simple or straightforward, but is now a highly inter-
disciplinary science. A number of new techniques have developed to extend shelf-life …

Deep‐fat frying is a rapid and low cost process widely used to prepare tasty food. During this
cooking process, oil is used both as the heating medium and as an ingredient producing …

Response surface methodology was used to determine the optimum processing conditions
that yield maximum water loss and weight reduction and minimum solid gain and water …

In this work, we report the effect of static magnetic field (SMF) on normal maize starch (NMS)
structure and oil absorption properties. The results showed that the untreated NMS had the …

Battered fried foods consistently remain in high demand despite concerns about their health
aspects, prompting food processors to develop new methods and alternative oils and batters …

Mass transfer kinetics of moisture outflow and oil uptake during deep fat frying of snack food
prepared from a blend of chickpea flour and modified starch have been investigated. The …

The possibility of ultrasound assisted pretreatments of sweet potato to lower the moisture
content and oil uptake during deep fat frying and its effects on the mass transfer rate was …