Potatoes are a widely consumed staple food and a key ingredient in numerous food
products such as French fries, chips, mashed potatoes and various snacks. The quality of …

Potato chips production is a traditional food process. To achieve uniform product quality, raw
materials are usually rigorously sorted. Traditionally, the process is conducted in a single …

Deep-fat fried foods can cause health hazards like obesity and cardiovascular diseases.
Gum-based coatings can largely overcome these impediments by reducing oil absorption …

Polar components (PCs) are produced during the frying of oil, affecting the quality of edible
oil and posing a hazard to human health. In this study, C57 mice were fed a high‐fat (HF) …

In this study, the effect of pretreatments ((hot water blanching (HWB), ultrasound (US) and
ohmic heating (OH)) on reducing the oil absorption of potato during frying and the changes …

The effect of microwave power levels, frying time, and temperature on mass transfer and
acrylamide formation during deep‐fat frying of carrot slices was determined. Maximum and …

When frying foods, volume changes appear as shrinkage that can affect their physical
properties including density and porosity, which are both important factors for heat and mass …

This study investigates the effect of ultrasound pretreatment on moisture content and oil
uptake of hamburger slices during deep-fat frying. Samples received ultrasound …

In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for
the production of apple chips was investigated. The effects of a pre-drying treatment before …

In this study, the efficiency of coating (alginate and carrageenan) and osmotic dehydration
pre-treatment (NaCl and sucrose) on decreasing oil uptake of potato strips was assessed. It …