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Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.

The interrelationships of the effects of frying time, oil temperature, and initial moisture content on moisture loss, oil absorption, and linear expansion of a tapioca starch chip half-product during deep-fat frying have been studied. Both oil absorption and linear expansion were affected, in differ...

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Bibliographic Details
Main Authors: Vasanti Nair, Chanderan K., Chee , C. Seow, Sulebele, Guruprasad A.
Format: Article
Language:English
Published: Wiley 1996
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/33682/1/EFFECTS_OF_FRYING_PARAMETERS_ON_PHYSICAL_CHANGES_OF_TAPIOCA_CHIPS_DURING_DEEP-FAT_FRYING.%28MER%29.pdf
http://eprints.usm.my/33682/
http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.1996.00344.x/pdf
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http://eprints.usm.my/33682/1/EFFECTS_OF_FRYING_PARAMETERS_ON_PHYSICAL_CHANGES_OF_TAPIOCA_CHIPS_DURING_DEEP-FAT_FRYING.%28MER%29.pdf
http://eprints.usm.my/33682/
http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.1996.00344.x/pdf

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