Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (ce:italic>Ipomea batatas/ce:italic>)

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2017年第2017期|共11页
• 作者

  Ayobami Olayemi Oladejo; Haile Ma; Wenjuan Qu; Cunshan Zhou; Bengang Wu; Xue Yang; Daniel I. Onwude;

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• 作者单位

  School of Food and Biological Engineering Jiangsu University;

  School of Food and Biological Engineering Jiangsu University;

  School of Food and Biological Engineering Jiangsu University;

  School of Food and Biological Engineering Jiangsu University;

  School of Food and Biological Engineering Jiangsu University;

  School of Food and Biological Engineering Jiangsu University;

  Department of Agricultural and Food Engineering University of Uyo P.M.B 1017;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Frying; Sweet potato; Ultrasound; Kinetics; Osmotic dehydration; Pretreatment;

  机译：煎炸;甘薯;超声;动力学;渗透脱水;预处理;