rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Production of low-fat tortilla chips using alternative methods of drying before frying
  name:
    name part: Lujan Acosta, Francisco Javier.
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1996
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xvi, 146 leaves : illustrations ; 28 cm.
  abstract: analyzed. The results indicated that I drying rate was
  abstract: and texture using convection-oven-baking, air impingement
  abstract: at higher air temperatures; shrinkage of the piece was
  abstract: before frying. A commercial batch fryer was used. The
  abstract: center of tortilla chips during frying was analyzed. The
  abstract: dry masa flour. They were baked, sun dried and then fried
  abstract: drying and frying was suggested and validated.
  abstract: drying was analyzed. The results indicated that the final
  abstract: effect of solar drying of the tortilla chips on the rate of
  abstract: frying. The difference in the temperature profile at the
  abstract: higher at lower convective heat transfer coefficient, and
  abstract: in fresh soybean oil. Control chips were not sun-dried
  abstract: microstructure looked smoother at higher air temperature A
  abstract: moisture loss, oil absorption, texture, microstructure, and
  abstract: mostly affected by the air temperature, texture was crispier
  abstract: nixtamalized masa flour, and dried under impinging hot air.
  abstract: of solar drying, the structure of the tortilla chips was
  abstract: oil content of the sun-dried tortilla chips was
  abstract: plateau, and the boiling point of water during the frying
  abstract: process to produce low-fat tortilla chips with good flavor
  abstract: process, Tortilla pieces were also prepared from
  abstract: rate, texture, shrinkage profile and microstructure was
  abstract: results showed a clear difference in the length of the
  abstract: significantly lower than the control treatment. As a result
  abstract: The effect of different drying conditions on the drying
  abstract: the physical properties of tortilla chips during and after
  abstract: tighter before frying, but expanded significantly during
  abstract: Tortilla chips were prepared from commercial nixtamalized
  note: by Francisco Javier Lujan Acosta.
  note: "Major subject: Agricultural Engineering".
  note: Vita.
  note: Also available online.
  note: Issued also on microfiche from Lange Micrographics.
  note: M.S. Texas A&M University 1996.
  note: Includes bibliographical references: pages 130-133.
  subject:
    topic: Major agricultural engineering
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L843
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1996-THESIS-L843
  record info:
    record content source: TXA
    record creation date: 970415
    record change date: 20220103134233.0
    record identifier: in00001354012