Fried potatoes

By pre-treating potato strips in different conditions of enzyme concentrations, pH, temperature and frying time, the effects of these parameters on acrylamide levels in fried products were evaluated by measuring UV-Vis spectra of sample solutions containing acrylamide. The maximum absorbance values at 224 nm were used to determine the acrylamide concentrations by calculation from a calibration curve.

7p larachdumlanat127 02-01-2021 14 3   Download

A heat and mass transfer were two processes which occurred during vacuum frying potato chips. The heat transfer process included the convection of heat from the surface to the product and the conduction of heat into the product.

15p mylienanlen 04-08-2015 81 8   Download