The Possibility of Lowering Oil Content of Potato Chips by Combining Atmospheric Frying with Postfrying Vacuum Application

Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio

(2009) Vural Gökmen et al.   JOURNAL OF FOOD ENGINEERING

Influence of the vacuum break conditions on oil uptake during potato post-frying cooling

(2009) Jorge Mir-Bel et al.   JOURNAL OF FOOD ENGINEERING

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

(2008) Aman Mohammad Ziaiifar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips

(2008) Rosana G. Moreira et al.   JOURNAL OF FOOD ENGINEERING

Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying

(2008) E. Troncoso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison between atmospheric and vacuum frying of apple slices

(2007) M. Mariscal et al.   FOOD CHEMISTRY