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- W2181989884 abstract "ABSTRACTThe objective of this study was to investigate the effect of low temperature on the microwave-assisted vacuum frying of potato chips. A newly built, in-house, microwave-assisted frying machine was developed and used in this study. The effect of low temperature on the microwave-assisted vacuum frying of potato chips was investigated via comparing sample properties prepared with frying temperatures of 90°C, 95°C, and 100°C. The experience was taken at the same vacuum degree in every frying process. Parameters of included moisture content, oil content, color parameters (lightness, redness, and yellowness), and textures (hardness, crispness) were used to evaluate the effect of different frying temperatures on the microwave-assisted vacuum frying of potato chips. Results showed that with lower temperature in microwave-assisted frying, the rate of moisture evaporation of potato chips was slowed down and the time of the ending of frying was prolonged from 10 min with a frying temperature of 100°C to 14 m..." @default.
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- W2181989884 date "2015-07-01" @default.
- W2181989884 modified "2023-09-23" @default.
- W2181989884 title "Effect of low temperature on the microwave-assisted vacuum frying of potato chips" @default.
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- W2181989884 doi "https://doi.org/10.1080/07373937.2015.1040027" @default.
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