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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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dc.contributor.author Andrés Bello, María Desamparados es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Martínez Monzó, Javier
dc.date.accessioned 2016-12-20T11:46:45Z
dc.date.available 2016-12-20T11:46:45Z
dc.date.issued 2011-06
dc.identifier.issn 1866-7910
dc.identifier.uri http://hdl.handle.net/10251/75438
dc.description.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 and the water in the product. Moreover, the absence of air during vacuum frying may inhibit lipid oxidation and enzymatic browning, and therefore, the color and nutrients of samples can be largely preserved. Many food research projects involving snack food industries therefore attempt to understand oil uptake during the vacuum-frying process in order to control and reduce the fat content of fried products without deteriorating their desirable organoleptic characteristics. This article is an update of the state-of-the-art in vacuum-frying technology, showing the effect of pretreatments and frying conditions on quality characteristics of the products. Facts pertaining to equipment and operation conditions are included. On the other hand, mathematical models to describe oil uptake and water loss are also mentioned. The effect of this treatment on color, texture, and nutritional value of the final products is also discussed. © 2011 Springer Science+Business Media, LLC. es_ES
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food Engineering Reviews es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Oil uptake es_ES
dc.subject Pretreatment es_ES
dc.subject Process parameters es_ES
dc.subject Vacuum frying es_ES
dc.subject Water loss es_ES
dc.subject Oil uptakes es_ES
dc.subject Pre-Treatment es_ES
dc.subject Mathematical models es_ES
dc.subject Vacuum es_ES
dc.subject Vacuum technology es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Vacuum Frying: An Alternative to Obtain High-Quality Dried Products es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s12393-011-9037-5
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s12393-011-9037-5 es_ES
dc.description.upvformatpinicio 63 es_ES
dc.description.upvformatpfin 78 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 3 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 215279 es_ES
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