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Http://kb.psu.ac.th/ Psukb/bitstream/2553 /2586/7/293271_ch1.p Df.pdf

293271_ch1.pdf
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Summary

Frying is a food processing method that uses heat to transform food, and it has been widely used for a long time. Currently, fried foods are still popular due to their unique characteristics that appeal to consumers. Fried foods have a crispy exterior and a soft interior, with a delicious smell and taste. Although consuming large amounts of fried foods can be harmful to health, they remain popular due to their convenience and quick preparation. The food industry, both domestically and internationally, is interested in producing crispy fried fruits and vegetables, which have higher nutritional value than traditional fried foods. However, traditional frying methods require high temperatures and long frying times, resulting in products with undesirable colors and textures. Additionally, the high temperatures can cause the loss of nutrients and vitamins, and the products may absorb excessive amounts of oil, leading to off-flavors. Therefore, vacuum frying is an alternative method that can reduce the boiling point of liquids inside the food, allowing for lower frying temperatures and resulting in products with less oil absorption and better texture and flavor. Vacuum frying also reduces the oxidation of the oil, resulting in longer shelf life and reduced health risks. The study of the changes in food structure and properties during vacuum frying can help predict and improve the quality of the final products.

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Description

Frying is a food processing method that uses heat to transform food, and it has been widely used for a long time.

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  • File Format: PDF
  • File Size: 1.03 MB
  • Pages: 32
  • Language: EN
  • Author: warning800
  • Total Downloads: 108
  • Last Updated: 3 weeks ago

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