… fries from microwave frying and conventional frying were similar, while in this study the moisture
content of microwave fried … that of conventional fried samples at the same frying time (p …

… optimize the microwave frying of … microwave power, oil type and frying time on quality
parameters. In addition, it was aimed to compare microwave frying with conventional deep-fat frying…

… of frying has become popular in recent years. In this research, the effects of microwave frying
… To achieve this, potato slices were fried in both frying and sunflower oils by application of …

… Microwave frying combines microwave and convection heating. This manuscript compares
microwave frying with conventional frying via experimental data and numerical simulation, …

… Microwave frying resulted in an acrylamide reduction ranged from 37 to 83% compared to
deep-oil frying… this study, microwave frying can be an alternative to deep-oil frying for obtaining …

… frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and
stability of frying oils and fried … for the overall quality of fried food products with a focus on …

… After microwave frying, foods can obtain golden color and crispy … microwave fried products
was discovered to be lower than those conventional fried products because microwave frying …

… fried and microwave fried French fries, measure the real-time pressure and temperature during
frying… determine the consumer's liking of microwave fried French fries in comparison to CF…

… in microwave frying at 900W power level. TPC level exceeded 25% after the third day of
microwave frying at all power levels. The FFA values during microwave frying increased …

… in a wide range of fried foods. In this study, the effects of microwave frying on acrylamide …
on the acrylamide formation and on the color of fried chicken. Usage of all flour types except soy …