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Developing a par-frying procedure for french fries on a pilot scale using trans-free oils.

机译：使用反式不含油的油，在中试规模上开发炸薯条的程序。

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Equipment and procedures were evaluated in order to develop a suitable method in our laboratory to produce par-fried french fried potatoes using zero trans cottonseed oil. This included the study of the effect of various blanching time and temperature on the quality of french fries. Low Temperature Long Time (LTLT) blanching was found to be the best condition for blanching. Blanching temperature of 170°F produced the best quality french fries as the fat content was comparable to most of the commercially available brands and had higher 'L' values indicating lightness. Sensory evaluation ranked them higher in overall likability. French fries blanched at 190°F for 30 minutes had the highest percentage of fat content whereas the sensory panelists ranked the french fries blanched at 190°F for 45 minutes as the greasiest and ranked them second highest in overall likability.

机译：对设备和程序进行了评估，以便在我们的实验室中开发出一种适合的方法，以使用零反式棉籽油生产部分油炸的法式炸土豆。这包括研究各种热烫时间和温度对炸薯条质量的影响。低温长时间（LTLT）热烫被认为是最佳的热烫条件。 170°F的漂白温度可生产最高品质的炸薯条，因为其脂肪含量可与大多数市售品牌相媲美，并且具有较高的“ L”值，表明其清淡。感官评估使他们在整体可爱度上更高。在190°F烫过30分钟的炸薯条中脂肪含量最高，而感官小组成员则将在190°F烫过45分钟的炸薯条中油脂含量最高，在整体讨人喜欢的食物中排名第二。

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作者
Rameshan, Priya.;
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作者单位

Texas Woman's University.;

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授予单位 Texas Woman's University.;
学科 Agriculture Food Science and Technology.
学位 M.S.
年度 2007
页码 120 p.
总页数 120
原文格式 PDF
正文语种 eng
中图分类农产品收获、加工及贮藏;
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专利

1. Effect of pre-drying and par-frying conditions on the crispness of French fries. [J] . Loon W. A. M. van, Visser J. E., Linssen J. P. H., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2007,第5a6期

机译：预干燥和部分油炸条件对炸薯条脆性的影响。
2. Effect of pre-drying and par-frying conditions on the crispness of French fries [J] . Wil A. M. van Loon, Jendo E. Visser, Jozef P. H. Linssen, European Food Research and Technology . 2007,第5a6期

机译：预干燥和油炸条件对炸薯条脆度的影响
3. Alternative frying oils. Comparison of high-oleic, low-linolenic rapeseed oil with traditional frying fats and oils. [J] . Matthaeus B. Kartoffelbau . 2009,第11期

机译：替代煎炸油。高油酸，低亚麻酸菜籽油与传统煎炸油脂的比较。
4. FLUIDIZATION BEHAVIOR OF FRENCH FRIES DURING PRE-FRYING OPERATIONS [C] . K.N.van Koerten, M.A.I.Schutyser, D.Somsen, The 18th international drying symposium . 2012

机译：预炸过程中法国炸薯条的流化行为
5. Effect of various processing on the quality and storage of par-fried French Fries in trans-free cottonseed oil. [D] . Hegde, Vani. 2010

机译：各种加工工艺对反式棉籽油中炸熟的炸薯条的质量和存储的影响。
6. Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions [O] . Azmil Haizam Ahmad Tarmizi, Razali Ismail 2014

机译：使用中试规模的连续油炸锅模拟薯片的工业生产：在连续油炸条件下棕榈油精混合物的热性能
7. Effect of pre-drying and par-frying conditions on the crispness of French fries [O] . Loon W.A.M., Visser J.E., Linssen J.P.H., 2007

机译：预干燥和油炸条件对炸薯条脆度的影响
8. The Measurement of Dielectric Constant as a Method for Quality Assessment of Frying Oils. Phase I [R] . Boerwinkle, F. P. 1981

机译：介电常数的测量作为油炸质量评价的一种方法。第一阶段

Developing a par-frying procedure for french fries on a pilot scale using trans-free oils.

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