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Drying Technology
An International Journal
Volume 36, 2018 - Issue 3
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ARTICLES

Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying

Ya SuState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
,
Min ZhangState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
,
Weiming ZhangNanjing Academy of Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu, China
,
Chunquan LiuInstitute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China
&
Bhesh BhandariSchool of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
Pages 294-306 | Received 14 Nov 2016, Accepted 01 May 2017, Published online: 04 Aug 2017

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