Effect of pre-drying and par-frying conditions on the crispness of French fries

An experimental design was used to study the effect of pre-drying (to 10, 15 and 20% weight loss) and par-frying conditions (160, 170 and 180 °C) on the crispness of French fries. Par-frying time was adjusted with a software program to obtain equal moisture content and internal texture for all sampl...

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Veröffentlicht in:	European food research & technology 2007-09, Vol.225 (5-6), p.929-935
Hauptverfasser:	van Loon, Wil A. M, Visser, Jendo E, Linssen, Jozef P. H, Somsen, Derk J, Jan Klok, H, Voragen, Alphons G. J
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences confocal scanning laser microscopy Drying Experimental design Food engineering Food industries Food science French fries frying Fundamental and applied biological sciences. Psychology General aspects hardness Moisture content sensory evaluation Texture analyser Weight control
Online-Zugang:	Volltext
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