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Oil Absorption During Frying of Frozen Parfried Potatoes

✍ Scribed by J.M. Aguilera; H. Gloria-Hernandez

Book ID
108823081
Publisher
Institute of Food Technologists
Year
2000
Tongue
English
Weight
121 KB
Volume
65
Category
Article
ISSN
0022-1147

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Changes in oil and potato chips during f
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✍ Hebash, K. A. ;Fadel, H. H. M. πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 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