Influence of potato processing with ultrasound and microwave pretreatments on oil uptake during frying

Document Type : Research Paper

Authors


برمور م، دهقان­نیا ج و قنبرزاده ب، 1395، تأثیر ترکیبی پیش­تیمارهای اولتراسوند، مایکروویو و آبگیری اسمزی روی سینتیک دفع رطوبت طی سرخ­کردن عمیق سیب­زمینی، نشریه پژوهش­های صنایع غذایی، 26، 561-543.
دهقان­نیا ج، باقری درویش­محمد ح. و قنبرزاده ب. 1394. مدل­سازی سینتیک چروکیدگی قطعات سیب­زمینی پیش­تیمار­شده با فراصوت و مایکروویو طی فرآیند سرخ‌کردن عمیق. نشریه پژوهش و نوآوری در علوم و صنایع غذایی، جلد 4، شماره 2، صفحات 196 – 183.
رزاق­پور، ا. دهقان نیا، ج. و قنبرزاده، ب. 1392، تأثیر پیش­تیمار با فراصوت و آنزیم­بری روی جذب روغن سیب­زمینی طی سرخ­کردن عمیق، نشریه پژوهش و نوآوری در علوم و صنایع غذایی، 2، 338 – 323.
رونقی ط، دهقان­نیا ج و قنبرزاده ب، 1395، مدل­سازی تجربی جذب روغن و بررسی تأثیر امواج فراصوت و پوشش خوراکی طی سرخ­کردن قطعات سیب­زمینی، نشریه پژوهش­های صنایع غذایی، 26، 245-221.
عابدپور ل و دهقان­نیا ج، 1395، بررسی میزان جذب روغن طی فرآیند سرخ­کردن عمیق قطعات سیب­زمینی پیش­تیمارشده با فراصوت و آبگیری اسمزی، فصلنامه علوم و صنایع غذایی، 13، 94-79.
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