A comparative analysis of quality attributes (moisture, fat, color, and relaxation modulus) of
French fries was performed between conventional and microwave frying. Experiments were …

French fries are popular items in the diets of many countries, but the high oil content is a
major health concern for consumers. Numerous novel frying techniques have been explored …

Since snacks high in fats are known to be a significant source of fat and energy intake, these
have been put in high dietary restraint category. Therefore, an attempt was made to process …

A comparative study was performed to evaluate the effect of conventional and microwave
frying on the quality attributes (moisture, fat, textural properties, colour, and cooking yield) of …

The effect of microwave finish drying of potato chips on their texture, color and oil content
was studied. The intermediate moisture content (IMC) of the chips before microwave …

Blanching pretreatment is necessary for preparing French fries, but it causes water
consumption and nutrient outflow. This work was aimed to investigate the effects of …

The objective of this study was to investigate the effect of low temperature on the microwave-
assisted vacuum frying of potato chips. A newly built, in-house, microwave-assisted frying …

We investigated the applicability of microwave-assisted vacuum frying in producing potato
chips. Three microwave power levels (600, 800, 1000 W) were used for frying times of up to …

Pasta presents a challenge to microwave processing due to its unique cooking
requirements. The objective of this study was to determine the effects of microwave …

Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …