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Mass Transfer and Volume Changes in French Fries During Air Frying

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Mass Transfer and Volume Changes in French Fries During Air Frying

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dc.contributor.author Andrés Grau, Ana María es_ES
dc.contributor.author Argüelles Foix, Angel Luís es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.date.accessioned 2017-01-23T11:13:12Z
dc.date.available 2017-01-23T11:13:12Z
dc.date.issued 2013-08
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/77207
dc.description An erratum to this article can be found at http://dx.doi.org/10.1007/s11947-012-0904-8 (The graph located in the left upper corner of Fig. 2 is incorrect) es_ES
dc.description.abstract The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to obtain French fries with lower fat content. Kinetic analysis of compositional changes and main fluxes involved in air frying were carried out, and the results were compared to those obtained for deep oil frying. The influence of the type of sample (unpretreated, frozen, or blanched potatoes) was also analyzed. The results showed that oil uptake is much lower in air frying although a much longer processing time is required. Also, water loss and thus the loss of volume were much higher in air frying compared to the conventional process. es_ES
dc.description.sponsorship The authors would like to thank the Universitat Politecnica de Valencia (PAID-06-09-2876) for the financial support given to this investigation. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Potato es_ES
dc.subject Oil intake es_ES
dc.subject Deep frying es_ES
dc.subject Blanching es_ES
dc.subject Freezing es_ES
dc.subject Air frying es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Mass Transfer and Volume Changes in French Fries During Air Frying es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-012-0861-2
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-06-09-2876/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Andrés Grau, AM.; Argüelles Foix, AL.; Castelló Gómez, ML.; Heredia Gutiérrez, AB. (2013). Mass Transfer and Volume Changes in French Fries During Air Frying. Food and Bioprocess Technology. 6(8):1917-1924. https://doi.org/10.1007/s11947-012-0861-2 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-012-0861-2 es_ES
dc.description.upvformatpinicio 1917 es_ES
dc.description.upvformatpfin 1924 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6 es_ES
dc.description.issue 8 es_ES
dc.relation.senia 233697 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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