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Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

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Andrés Bello, MD.; García Segovia, P.; Martínez Monzó, J. (2011). Vacuum Frying: An Alternative to Obtain High-Quality Dried Products. Food Engineering Reviews. 3(2):63-78. doi:10.1007/s12393-011-9037-5

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75438

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Title: Vacuum Frying: An Alternative to Obtain High-Quality Dried Products
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the final oil uptake in the product. The product is heated at low pressure thus decreasing the boiling points of the frying oil ...[+]
Subjects: Oil uptake , Pretreatment , Process parameters , Vacuum frying , Water loss , Oil uptakes , Pre-Treatment , Mathematical models , Vacuum , Vacuum technology
Copyrigths: Cerrado
Source:
Food Engineering Reviews. (issn: 1866-7910 )
DOI: 10.1007/s12393-011-9037-5
Publisher:
Springer Verlag (Germany)
Publisher version: https://dx.doi.org/10.1007/s12393-011-9037-5
Type: Artículo

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