Pressure Effect on Deep Fat Frying of Apple Chips

REFERENCES

• Robertson , C.J. The practice of deep fat frying . Food Technology 1967 , 24 , 34 – 36 .
   Google Scholar
• Saguy , I.S. ; Dana , D. Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects . Journal of Food Engineering 2003 , 56 , 143 – 152 .
   Web of Science ®Google Scholar
• Fellows , P.J. Frying . In Food Processing Technology. Principles and Practice ; Fellows , P. J. , Ed. ; Woodhead : New York , 1998 ; 355 – 362 .
   Google Scholar
• Garayo , J. ; Moreira , R. Vacuum frying of potato chips . Journal of Food Engineering 2002 , 55 ( 2 ), 181 – 191 .
   Web of Science ®Google Scholar
• García , M.A. ; Ferrero , C. ; Bértola , N. ; Martino , M. ; Zaritzky , N. Edible coatings from cellulose derivatives to reduce oil uptake in fried products . Innovative Foods Science and Emerging Technologies 2002 , 3 , 391 – 397 .
   Google Scholar
• Mellema , M. Mechanism and reduction of fat uptake in deep-fat fried foods . Trends in Food Science & Technology 2003 , 14 , 364 – 373 .
   Web of Science ®Google Scholar
• Pedreschi , F. ; Moyano , P. Effect of pre-drying on texture and oil uptake of potato chips . Lebensmittel-Wissenschaft und-Technologie 2005 , 38 , 599 – 604 .
   Web of Science ®Google Scholar
• Pedreschi , F. ; Moyano , P. ; Kaach , K. ; Granby , K. Color changes and acrylamide formation in fried potato slices . Food Research International 2005 , 38 , 1 – 9 .
   Web of Science ®Google Scholar
• Rimac , S. ; Lelas , V. ; Rade , D. ; Simundié , B. Decreasing of oil absorption in potato strips during deep-fat frying . Journal of Food Engineering 2004 , 64 , 237 – 241 .
   Web of Science ®Google Scholar
• Shyu , S.-L. ; Hau , L.-B. ; Hwang , L.S. Effects of processing conditions on the quality of vacuum-fried carrot chips . Journal of the Science of the Food and Agriculture 2005 , 85 , 1903 – 1908 .
   Web of Science ®Google Scholar
• Mariscal , M. ; Bouchon , P. Comparison between atmospheric and vacuum frying of apple slices . Food Chemistry 2008 , 107 , 1561 – 1569 .
   Web of Science ®Google Scholar
• Perez-Tinoco , M.R. ; Perez , A. ; Salgado-Cervantes , M. ; Reynes , M. ; Vaillant , F. Effect of vacuum frying on main physicochemical and nutritional quality parameters of pineapple chips . Journal of the Science of Food and Agriculture 2008 , 88 , 945 – 953 .
   Web of Science ®Google Scholar
• Fan , L.P. ; Min , Z. ; Mujumdar , A.S. Vacuum frying of carrot chips . Drying Technology 2005 , 23 , 645 – 656 .
   Web of Science ®Google Scholar
• Fan , L.P. ; Min , Z. ; Mujumdar , A.S. Effect of various pretreatments on the quality of vacuum-fried carrot chips . Drying Technology 2005 , 23 , 645 – 656 .
   Web of Science ®Google Scholar
• Song , X. ; Zhang , M. ; Mujumdar , A.S. Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips . Drying Technology 2007 , 25 , 2027 – 2034 .
   Web of Science ®Google Scholar
• Costa , R.M. ; Oliveira , F.A.R. Modelling the kinetics of water loss during potato frying with a compartmental dynamic model . Journal of Food Engineering 1999 , 41 , 177 – 185 .
   Web of Science ®Google Scholar
• Mulet , A. Drying modelling and water diffusivity in carrots and potatoes. Journal of Food Engineering 1994, 22(1–4), 329–348.
   Google Scholar
• Budzaki , S. ; Seruga , B. Moisture loss and oil uptake during deep fat frying of “krostula” dough . European Food Research and Technology 2005 , 220 , 90 – 95 .
   Web of Science ®Google Scholar
• Math , R.G. ; Velu , V. ; Nagender , A. ; Rao , D.G. Effect of frying conditions on moisture, fat and density of papad . Journal of Food Engineering 2004 , 64 , 429 – 434 .
   Web of Science ®Google Scholar
• Moyano , P.C. ; Berna , A.Z. Modelling water loss during frying of potato strips: Effect of solute impregnation . Drying Technology 2002 , 20 ( 7 ), 1303 – 1318 .
   Web of Science ®Google Scholar
• Pedreschi , F. ; Hernández , P. ; Figueroa , C. ; Moyano , P. Modelling water loss during frying of potato slices . International Journal of Food Properties 2005 , 8 , 289 – 299 .
   Web of Science ®Google Scholar
• Bravo , J. ; Sanjuán , N. ; Ruales , J. ; Mulet , A. Modeling the dehydration of apple slices by deep fat frying . Drying Technology 2009 , 27 ( 6 ), 782 – 786 .
   Web of Science ®Google Scholar
• Bravo , J. ; Sanjuán , N. ; Peña , R. ; Mulet , A. ; Ruales , J. Design of a laboratory equipment for vacuum frying . Alimentos, Ciencia e Ingeniería 2008 , 16 ( 1 ), 315 – 317 (in Spanish) .
   Google Scholar
• Association of Official Analytical Chemists . Official Methods of Analysis ; Association of Official Analytical Chemists : Arlington , VA , 1997 .
   Google Scholar
• Crank , J. The Mathematics of Diffusion ; Oxford University Press : London , 1975 .
   Google Scholar
• Simal , S. ; Rosselló , C. ; Mulet , A. Modelling of air drying in regular shaped bodies . Trends in Chemical Engineering 1998 , 4 , 171 – 180 .
   Google Scholar
• Saravacos , G.D. ; Maroulis , Z.A. Transport Properties of Foods ; Marcel Dekker : New York , 2001 .
   Google Scholar
• Tan , K.J. ; Mittal , G.S. Physicohemical properties changes of donuts during vacuum frying . International Journal of Food Properties 2006 , 9 , 85 – 98 .
   Web of Science ®Google Scholar
• Reid , R.C. ; Prausnitz , J.M. ; Shewood , T.K. The Properties of Gases and Liquids, , 4th Ed. ; McGraw Hill : New York , 1987 .
   Google Scholar
• Araki , T. ; Sagara , Y. ; Abdullah , K. ; Tambunan , A.H. Transport properties of cellular food materials undergoing freeze-drying . Drying Technology 2001 , 19 ( 2 ), 297 – 312 .
   Web of Science ®Google Scholar
• Bolz , R.E. ; Tuve , G.L. , Eds. Handbook of Tables for Applied Engineering Science ; CRC Press : Boca Raton , FL , 1973 .
   Google Scholar
• Simal , S. ; Deyá , E. ; Frau , M. ; Rosselló , C. Simple modelling of air drying curves of fresh and osmotically pre-hydrated apple cubes . Journal of Food Engineering 1997 , 33 , 139 – 150 .
   Web of Science ®Google Scholar