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Comparison of Vacuum and Atmospheric Deep-fat Frying of Wheat Starch and Gluten Based Snacks
Olajide Philip Sobukola,Veronica Dueik,Loreto Munoz,Pedro Bouchon 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.suppl1
Vacuum frying was compared with atmospheric frying in the development of wheat starch and gluten based snacks in terms of oil uptake, texture, expansion, and color development. The comparison was based on the concept of equivalent thermal driving force (ETDF) (i.e., keeping a constant difference between the oil temperature and boiling point of water at the working pressure). Vacuum fried snacks were observed to absorb lower oil content at all ETDFs and as low as 27% less of atmospherically fried samples and lighter in color. A very strong relationship existed between texture and oil content on one hand; and expansion and oil content on the other hand for fried matrices from both technologies. SEM was used in validating the result. Vacuum frying can be used for the development of acceptable fabricated fried snacks from wheat starch and gluten with lower oil content and acceptable textural and color properties.
Olayinka Righteous Akinpelu,Micheal Ayodele Idowu,Olajide Philip Sobukola,Folake Henshaw,Silifat Ajoke Sanni,Goke Bodunde,Mure Agbonlahor,Loreto Munoz 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.4
Optimization of processing conditions (temperature122 to 136oC, vacuum pressure 9.91 to 19.91 cmHg, andfrying time 3 to 9 min) during vacuum frying of plantainchips was investigated using a Box-Behnken experimentaldesign with response surface methodology (RSM). Modelsfor various responses were developed and optimized fryingconditions using numerical solutions were established. Optimized vacuum fried samples were compared withatmospheric fried samples based on the concept of equivalentthermal driving force (ETDF). Frying parameters hadsignificant (p<0.05) effects on the moisture content,texture, and color with a coefficient of determination (R2)for quadratic model responses varying between 0.53 and0.99. Optimum vacuum frying conditions for plantain chipswere a frying temperature of 133oC, vacuum pressure of9.91 cmHg, and frying time of 6 min based on desirabilityconcepts. Vacuum fried plantain chips had more acceptablesensory properties, based on ETDF values, than atmosphericfried samples.