The central aim of the present work is devoted to study the effect on the earlier or Vigorous Bubbling step of the potato immersion frying process when a previous water heating treatment is applied to the potato samples. ...

In this paper, a descriptive mathematical model for the dynamical behavior of the free moisture desortion front inside of a potato sample, along the initial step (named also as vigorous bubbling stage) of an immersion ...

A tracer method was used to assess the uptake of oil by commercial frozen parfried potatoes fried (180 degrees C, 150 s) in colza oil (CO) involving a short post-frying immersion in hot coconut fat (CF), CO and CF were ...

Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150°C, ...

This paper deals with the numerical solution of an initial moving boundary problem (IMBVP) arising from a simplified version of a free boundary problem (IFBVP) which was formulated in another paper, as a mathematical model ...

In this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) ...

A method that mimics the frying operation was implemented to observe microstructural changes in potato cells and starch. Isolated cells were obtained by successive treatments of potato tissue with acid and alkali solutions. ...

The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The ...

There is currently a great demand for industrialized products with functional properties, together with the increase in consumption of roots and sweet potato products. Sweet potatoes have a high content of resistant starch, ...