Colour changes during deep fat frying
作者： M.K. Krokida , V. Oreopoulou , Z.B. Maroulis , D. Marinos-Kouris
DOI: 10.1016/S0260-8774(00)00161-8
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摘要: The effect of frying conditions on the colour changes during deep fat french fries has been investigated. Hunter scale parameters redness, yellowness and lightness were used to estimate as a function main process variables (oil temperature, oil type sample thickness). A first-order kinetic equation was for each one three parameters, in which rate constant is variables. results showed that temperature thickness potato strips have significant are not affected by use hydrogenated medium.
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