سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۵

نویسنده(ها):

Mana MASHKOUR – Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources
Masoud HASHEMI SHAHRAKI – Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources

چکیده:

Deep-fat frying is one of the oldest and most common unit operations used in the preparation of foods with unique sensory properties of color, flavor, texture, and palatability. The absorption of frying oil during deep-fat frying is of concern to the health conscious consumers. In microwave heating, the heating mechanism differs from conventional methods. Absorption of energy from the microwave field results in internal heat generation and as a consequence internal vapor generation. The internal vapor generation leads to the development of a pressure gradient which increases the rate of moisture transfer significantly as compared to conventional heating methods. Microwaves offer tremendous advantages, such as time, space, energy and nutrient savings, in certain food processing operations. In these studies the most important studies about microwave frying reviewed.