Study on the Quality of Vacuum-Fried Carrot Chips

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Study on the Quality of Vacuum-Fried Carrot Chips
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Abstract:

Vacuum frying is a common used method to produce high quality vegetable or fruit chips.The effect of frying temperature and vacuum degree on moisture content,oil content,color and texture of fried carrot chips were investigated in this study.During the va

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FAN Liu-ping, ZHANG Min, XIAO Gong-nian, TAO Qian. Study on the Quality of Vacuum-Fried Carrot Chips[J]. Journal of Food Science and Biotechnology,2005,24(6):-52,59.

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Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

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