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Escapement analyzer crackers8/30/2023 ![]() The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. In this study, the effect of the food type ( fish nuggets or French fries) on the degradation of an oil blend during the deep-fat frying of each food at 180Â☌ during 12 days was determined, and the characteristics of the fried products were evaluated. Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. The effect of food type ( fish nuggets or French fries) on oil blend degradation during repeated frying.įlores-Ãlvarez, MarÃa Del Carmen Molina-Hernández, Erika F Hernández-Raya, José Concepción Sosa-Morales, MarÃa Elena ![]() Data is collected before and during the Lenten fish fry season each year by Code for Pittsburgh. Allegheny County / City of Pittsburgh / Western PA Regional Data Center — Lenten Fish Fry records for the Greater Pittsburgh region.
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