The optimization of Deep frying in dehydrate products by vacuum frying for quality assurance

  • سال انتشار: 1392
  • محل انتشار: دومین همایش ملی علوم و صنایع غذایی
  • کد COI اختصاصی: GHOCHANFOOD02_550
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 1585
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نویسندگان

esmaiel etayi salehi

Assistant Professor, University of quchan , Iran ,Agricultural College, Department of food Science -phd

sepideh yosefzadeh sani

M.Sc student ,Department of Food Sciences and Technolog, quchan University of Agricultural Sciences. Islamic Azad Universityquchan ,Iran.E-mail

zahra sheikholeslami

membeof Food Sciences and agricultur Technolog Department of food Science(flour-cereals)

چکیده

Deep frying is one of the oldest processes to dry, to cook and to formulate food products. Its use has been extended to dry and roast coffee ,to dry and structure oily products prior to pressing and also enlarged to non-food applications . Besides, it offers several advantages which are difficult to reproduce with alternative technologies: very efficient heat transfer, crispy texture associated with rapid drying, and tasteful fried products . However, frying has several limitations: (i) difficulty to orient independently heat- and water-mediated phenomena that occur simultaneously during frying; and (ii) increased consumer demand for low-fat products. Therefore, alternative ways such as vacuum frying, pressure frying and microwave frying are being studied to improve the quality of fried foods. this paper, the principles and recent progress in vacuum frying will be discussed. In addition, information about the usage of microwaves for frying ,which is a recent alternative technology, will also be given

کلیدواژه ها

vacuum frying, Deep frying, microwave frying ,optimization

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