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Effects of pressure and temperature on the physico‑chemical properties and acrylamide formation of starchy banana chips during the post‑frying centrifuge step

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Title Effects of pressure and temperature on the physico‑chemical properties and acrylamide formation of starchy banana chips during the post‑frying centrifuge step
 
Creator Udomkun, P.
Innawong, B.
Masso, C.
Klaikreuh, D.
Swennen, R.
Fotso Kuate, A.
Alakonya, A.
Vanlauwe, Bernard
 
Subject frying
oil palms
phenolic acids
plantains
chemicophysical properties
acrylamide
 
Description Published online: 01 Sep 2021
The effects of pressure (21.3, 41.3, 61.3, 81.3, and 101.3 kPa) and temperature (174–184 °C) applied during the post-frying centrifuge stage on the physico-chemical characteristics of atmospheric fried plantain chips were studied. Results showed that the surface temperature dropped very fast during the cooling process while the total oil content gradually increased. The oil uptake in the plantain chips increased by 7.7% after 9 min of post-frying cooling. Though an alteration in moisture and oil content was significantly affected (p 
 
Date 2021
2021-09-23T14:55:03Z
2021-09-23T14:55:03Z
 
Type Journal Article
 
Identifier Udomkun, P., Innawong, B., Masso, C., Klaikreuh, D., Swennen, R., Fotso Kuate, A., ... & Vanlauwe, B. (2021). Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step. Journal of Food Measurement and Characterization, 1-11.
2193-4126
https://hdl.handle.net/10568/115129
https://doi.org/10.1007/s11694-021-01132-0
BIOTECH & PLANT BREEDING
NATURAL RESOURCE MANAGEMENT
NUTRITION & HUMAN HEALTH
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Format 1-11
 
Source Journal of Food Measurement and Characterization