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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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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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spelling my.usm.eprints.33682 http://eprints.usm.my/33682/ Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. Vasanti Nair, Chanderan K. Chee , C. Seow Sulebele, Guruprasad A. T1-995 Technology(General) 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 different ways, by moisture loss. Wiley 1996 Article PeerReviewed application/pdf en cc_by http://eprints.usm.my/33682/1/EFFECTS_OF_FRYING_PARAMETERS_ON_PHYSICAL_CHANGES_OF_TAPIOCA_CHIPS_DURING_DEEP-FAT_FRYING.%28MER%29.pdf Vasanti Nair, Chanderan K. and Chee , C. Seow and Sulebele, Guruprasad A. (1996) Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. International Journal of Food Science & Technology, 31 (3). pp. 249-256. ISSN 0950-5423 http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.1996.00344.x/pdf
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Vasanti Nair, Chanderan K.
Chee , C. Seow
Sulebele, Guruprasad A.
Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
description 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 different ways, by moisture loss.
format Article
author Vasanti Nair, Chanderan K.
Chee , C. Seow
Sulebele, Guruprasad A.
author_facet Vasanti Nair, Chanderan K.
Chee , C. Seow
Sulebele, Guruprasad A.
author_sort Vasanti Nair, Chanderan K.
title Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
title_short Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
title_full Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
title_fullStr Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
title_full_unstemmed Effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
title_sort effects of frying parameters on physical changes of tapioca chips during deep-fat frying.
publisher Wiley
publishDate 1996
url 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
_version_ 1643707993768853504
score 13.164666

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