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

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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

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Título: Vacuum Frying: An Alternative to Obtain High-Quality Dried Products
Autor: Andrés Bello, María Desamparados García Segovia, Purificación Martínez Monzó, Javier
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
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 ...[+]
Palabras clave: Oil uptake , Pretreatment , Process parameters , Vacuum frying , Water loss , Oil uptakes , Pre-Treatment , Mathematical models , Vacuum , Vacuum technology
Derechos de uso: Cerrado
Fuente:
Food Engineering Reviews. (issn: 1866-7910 )
DOI: 10.1007/s12393-011-9037-5
Editorial:
Springer Verlag (Germany)
Versión del editor: https://dx.doi.org/10.1007/s12393-011-9037-5
Tipo: Artículo

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