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Production of low oil content potato chips using vacuum frying /

Vacuum frying was used as an alternative technique to develop low oil content potato chips. The effect of oil temperature (118, 132, 144⁰C) and vacuum pressure (84.66, 91.43, 98.20 kPa) on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, col...

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Bibliographic Details
Main Author:	Garayo, Jagoba
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2001.
Subjects:	Major agricultural engineering.
Online Access:	Link to OAKTrust copy

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