List of Titles

Authors: Quan, Xiaojian , Zhang, Min , Fang, Zhongxiang , Liu, Huihua , Shen, Qiaosheng , Gao, Zhongxue
Date: 2016
Type: Text , Journal article
Relation: Food and Bioproducts Processing Vol. 99, no. (2016), p. 109-115
Full Text: false
Reviewed:
Description: French fries were prepared by a combined method of pre-frying and pulsed-spouted microwave vacuum drying (PSMVD). The impact of pre-frying and PSMVD on the quality (oil content, color, texture, microstructure and shrinkage in volume) of French fries was studied and the sample was compared with that of only vacuum fried ones. The results indicated that the French fries prepared by the combined method had lower oil content (25%, db) than that of vacuum-fried sample (40%). Other property analysis also showed that the combined technique processed samples exhibited comparable food texture and color to that of vacuum fried samples, and had a porous microstructure with relatively smaller pore size. It was concluded that the combined method of pre-frying and PSMVD could be an alternative method to produce high quality French fries with low oil content. © 2016 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

Authors: Tu, Jing , Zhang, Min , Xu, Baoguo , Liu, Huihua
Date: 2015
Type: Text , Journal article
Relation: International Journal of Refrigeration Vol. 52, no. (2015), p. 59-65
Full Text: false
Reviewed:
Description: The effects of three freezing methods, air blast freezing (ABF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UIF), on quality and microstructure of lotus roots were investigated. The parameters used to evaluate the freezing methods effect were the freezing time, color, firmness, drip loss, vitamin C and microstructure of the final frozen products. The results showed that the UIF products had several advantages in terms of the freezing time, color, firmness and drip loss over ABF and IF. No significant difference (p > 0.05) of vitamin C content was observed between the ABF and IF products, while significant difference (p < 0.05) of vitamin C was observed between UIF and ABF/IF products. ABF caused the largest destruction to the tissue, while the microstructure of the UIF products was the best preserved. It is concluded that UIF processing was a better freezing method for lotus root with improved quality and less damaged microstructure than the two other methods. © 2014 Elsevier Ltd and IIR.

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