Kinetics of change in quality parameters of khaja during deep‐fat frying

2021 ◽  
Author(s):  
Sourabh Kumar ◽  
Prabhat K. Nema ◽  
Sachin Kumar ◽  
Abhishek Chandra
Keyword(s):  
Quality Parameters ◽  
Deep Fat Frying ◽  
Kinetics Of

scholarly journals Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil

2018 ◽  
Vol 7 (2) ◽  
pp. 656-666
Author(s):  
Adebukola T. Omidiran ◽  
Olajide P. Sobukola ◽  
Silifat A. Sanni ◽  
Lateef O. Sanni ◽  
Abdulrasaq A. Adebowale ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Cassava Starch ◽  
Quality Parameters ◽  
Protein Isolate ◽  
Deep Fat Frying

scholarly journals Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

2019 ◽  
Vol 7 (10) ◽  
pp. 3161-3175
Author(s):  
Sunday Samuel Sobowale ◽  
Tajudeen Adeniyi Olayanju ◽  
Antoine Floribert Mulaba‐Bafubiandi
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Process Optimization ◽  
Deep Fat Frying ◽  
Goat Meat ◽  
Kinetics Of

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

2008 ◽  
Vol 56 (7) ◽  
pp. 2423-2428 ◽  
Author(s):  
B. K. Tiwari ◽  
K. Muthukumarappan ◽  
C. P. O’Donnell ◽  
P. J. Cullen
Keyword(s):  
Orange Juice ◽  
Quality Parameters ◽  
Juice Quality ◽  
Kinetics Of ◽  
Orange Juice Quality

scholarly journals Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

2021 ◽  
Vol 33 (1) ◽  
pp. 1-15
Author(s):  
Begüm Tepe ◽  
Raci Ekinci
Keyword(s):  
Degradation Kinetics ◽  
Quality Parameters ◽  
Water Soluble ◽  
Total Phenolic ◽  
Order Kinetic ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Zizyphus Jujuba ◽  
Kinetics Of

Drying kinetics, water-soluble vitamins, total phenolic content (TPC), antioxidant capacity (AC) of the jujube fruits dried at 50, 60, and 70°C, and degradation kinetics of the quality parameters were investigated. The models fitted to drying were determined as Page at 50 and 70°C, Parabolic at 60°C. Increment in the drying temperature increased the drying rate and decreased the drying time. Water-soluble vitamins, TPC, and AC were significantly reduced by the drying process. Degradation of water-soluble vitamins increased with the drying temperature, although TPC and AC were not significantly affected by temperature. Thermal degradations of quality parameters were fitted to first-order kinetic.

scholarly journals IINFLUENCE OF MAIN TECHNOLOGICAL PARAMETERS OF DRYING ON QUALITY OF BAGASSE FROM CARROT AND BEET

2018 ◽  
Vol 5 ◽  
pp. 62-70
Author(s):  
Aziz Sardarov ◽  
Olga Mayak ◽  
Andrey Shevchenko ◽  
Svitlana Prasol ◽  
Gennadiy Shershnev
Keyword(s):  
Wide Spectrum ◽  
Chemical Properties ◽  
Quality Parameters ◽  
Drying Process ◽  
Technological Parameters ◽  
Process Duration ◽  
Healthy Nutrition ◽  
Kinetics Of ◽  
Food Value

The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of a vibration vacuum dryer, namely, an amplitude and frequency. There were studied quality parameters of obtained concentrated products, namely the colorimetric estimation of dried bagasse of carrot and beet. Based on obtained results of the study, it was established, that the use of vibration in the process of drying bagasse favors conservation and formation of colorimetric characteristics of a dried product. Determined color characteristics gave a possibility to establish, that at thermal processing it is very important to decrease the drying process duration and temperature. Research data proved prospects of producing concentrated products, namely, dried bagasse of carrot and beet by the offered method. It allows to regulate quality parameters of a ready product: color, brightness, consistence, viscosity and physical-chemical properties. Obtained concentrated products are characterized with high organoleptic indices, food value. This product may be used in the wide spectrum of food industry, such as, for example: juice supplement, stuff for confectionary mass, filling for confectionary products, as biological supplement for healthy nutrition.

Kinetics of crust color changes during deep-fat frying of impregnated french fries

2002 ◽  
Vol 54 (3) ◽  
pp. 249-255 ◽  
Author(s):  
Pedro C Moyano ◽  
Vanessa K Rı́oseco ◽  
Paola A González
Keyword(s):  
French Fries ◽  
Deep Fat Frying ◽  
Color Changes ◽  
Kinetics Of
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