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RISMulti-Objective Optimization of Deep-Fat Frying of Ostrich Meat Plates Using Multi-Objective Particle Swarm Optimization (MOPSO)
Deep-fat frying (DFF) is a very old process that has grown exponentially over the last years. The attainment to a high and constant quality of fried products with appropriate oil content is of considerable interest to food industry and consumers...
Quality changes of donuts as influenced by leavening agent and hydrocolloid coatings
The effect of two edible coatings, methylcellulose (MC) and gum tragacanth (GT) in
combination with two kinds of leavening agents, yeast and baking powder were
examined on quality properties of donuts. Dough ...
Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniques
Deep-fat frying is one of the most prevail methods of food processing, which
affect color and physical properties. The effects of frying temperature -150–180C-
and time on the physical characteristics of cookie, including crust thickness...
Characterizing the cellular structure of air and deep fat fried doughnut using image analysis techniques
The effect of air frying and deep fat frying on the cellular structure of doughnut was studied in order to find out how the different frying conditions impacted their structures. The porosity and characteristics of doughnut crumb Pore were...
Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation
temperatures in deep fat frying method, a higher percentage of doughnut surfaces were covered with crust, while at low temperatures using hot-air frying process, the crust percentage of the doughnut was higher compared with those of other frying method...
Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation
The objective of this study was to determine the influence of soy and corn flour (5, 10%) addition to the batter formulation, frying temperature and time on mass transfer during deep fat frying of shrimp nuggets....
Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes
The objectives of this study were to use image analysis and artificial neural network (ANN) to predictmass transfer kinetics as well as color changes and shrinkage of deep-fat fried ostrich meat cubes. Two generalized feedforward networks were...
Antioxidative Effects of Bene Oil on the Accumulation of Polar Compounds in Canola Oil during Deep-fat Frying
The antioxidative effect of Bene oil (BO) on the stability of Canola oil (CAO) during frying was studied. The deterioration of canola oil samples with or without different concentrations of BO, especially the accumulation ...
Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets
In this paper, the effects of soy and corn flour (5
and 10% w/w) addition to the batter formulation on the
quality of deep fat-fried shrimp nuggets were evaluated.
Rheological properties of batters, coating pick-up, moisture...