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Changes produced in oils during vacuum and traditional frying of potato chips

✍ Scribed by Crosa, María José; Skerl, Verónica; Cadenazzi, Mónica; Olazábal, Laura; Silva, Roberto; Suburú, Gabriela; Torres, Marina

Book ID
125468956
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
258 KB
Volume
146
Category
Article
ISSN
0308-8146

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Changes in oil and potato chips during f
Changes in oil and potato chips during frying
✍ Hebash, K. A. ;Fadel, H. H. M. 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 254 KB

The effect of frying of potato chips (batch processing during 12 h) on the chemical characteristics and fatty acid composition of the used oil were determined. Samples of the fried oil and potato chips were taken at various time periods. The volatile carbonyl compounds of the aroma concentrate of ea