Article detail · 2021
Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil
Journal
Acta Chimica SlovenicaISSN 0001-3765
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2021
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Acta Chimica Slovenica
- Catalog match (ISSN) Anais da Academia Brasileira de Ciencias
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30-45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
14 citations
OpenAlex cited_by_count (cache / database)
3 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- A review on the frying process: Methods, models and their mechanism and application in the food industry 2023
- The effects of different cooking methods on the physicochemical properties of potatoes, carrots, and cultivated mushrooms 2024
- The effects of different cooking methods on the physicochemical properties of potatoes, carrots, and cultivated mushrooms 2024