Heat processing menu items with rotating hot air versus deep fat frying
1985
Unklesbay, N. | Unklesbay, K. | Dawson, K.R.
Extract: Two heat processing methods, rotating hot air and deep fat frying, were compared for energy consumption and their effect on quality of four menu items. The rotating hot air system simulated the frying process. The menu items were steak fries, veal patties, chicken strips and cod fillets. Quality attributes measured included product yields, moisture, crude fat, food energy, and shear force. For the small batch sizes studied, the hot air system consumed less energy than the fryer. The moisture content was always less in the fryer; the fat content and food energy levels were always greater. Reasons for these trends were discussed.(author)
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