Frying is one of the most popular and traditional processes used in the food industry and
food services to manufacture products that are high in quality and with unique sensory …

The deep fat frying of food involves simultaneous heat and mass transfer between the food
product and surrounding oil and hence the frying operation is complex in nature. Heat is …

Deep-fried foods (eg, French fries, potato/veggie crisps) are popular among consumers.
Recently, there has been an increased interest in the application of Pulsed Electric Fields …

Chhena jhili is a deep fat fried product prepared from the mixture of Chhena, refined wheat
flour and sugar. The effect of frying temperature (120–140) and frying time (3–20 min) on …

Deep-fat frying (DFF) is the major processing step in preparation of pantoa, a popular Indian
dairy sweetmeat. In this study, the dough for pantoa was rolled into balls of 15 g, and fried in …

The purpose of this study was to analyze the effect of the addition of hydrocolloids such as
gum arabic and xanthan gum, as well as a mixture of gum arabic and xanthan gum on …

This article investigated deep-frying characteristics of malpoa for varied frying time (2–10
min) and temperature (170–190° C). The evaluation encompassed a comprehensive …

The present study aimed to investigate the mass transfer phenomena during vacuum
impregnation of Gulabjamun, specifically the migration of moisture into and fat from the …

Pantoa is a traditional dairy product of the Indian subcontinent. Heat transfer in pantoa
during deep‐fat frying was evaluated using lumped thermal capacity model and one …

During the current study, experiments were conducted for the development of hydrocolloid
fortified flour‐based multilayered snacks. The main objectives of the study were to determine …