Physical properties of Zucchini (Cucurbita pepo L.) during deep fat frying
Deep fat frying is an ubiquitous and highly versatile process. The low cost of fried foods and their unique sensory characteristics, are the reasons of ever growing of these foods and fast food industry. In this research the Zucchinis were fried as a vegetable with properties of having low oil uptake in two oil types (sun flower oil and special frying oil) at two temperatures of 130°C and 170°C for seven and four minutes respectively. The influence of oil type, pre-frying treatment (blanching and microwaving), temperature and time on texture and color of final products were studied. The surface heat transfer coefficient was measured by assuming the lumped system during frying process. The color evaluations showed that the color of final product was affected by the oil type (p
Article Type:
Research/Original Article
Food Science and Technology, Volume:15 Issue:3, 2018
77 - 86  
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