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Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips
The initial water content was closely related to the oil absorption and properties of fried food. The effects of convective air drying (D) and ultrasound combined convective air drying (UD) pretreatment on the properties and oil absorption of potato chips have been investigated. The oil contents wer...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8091048/ https://www.ncbi.nlm.nih.gov/pubmed/33892259 http://dx.doi.org/10.1016/j.ultsonch.2021.105548 |