Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying

Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum‐belt drying

“…Due to low oxygen conditions, oxidative degradation is low compared to other drying methods . VBDs have been applied to a few products such as peach juice, banana powder, low‐fat tortilla chips, Panax notoginseng extract, whole blueberries and muscadine pomace …”

“…8,9 Due to low oxygen conditions, oxidative degradation is low compared to other drying methods. 10 VBDs have been applied to a few products such as peach juice, 11 banana powder, 12 low-fat tortilla chips, 13 Panax notoginseng extract, 8 whole blueberries 14 and muscadine pomace. 9 Most products with high fiber content are milled to improve acceptability in the final food products and improve convenience of use.…”

Modeling Moisture Loss during Vacuum Belt Drying of Low-Fat Tortilla Chips

“…Xu and Kerr [16] showed that low-fat tortilla chips could be produced in a continuous vacuum dryer using temperatures lower than that used in most baking processes by pretreating the dough with steam. The dough was made from corn flour, steamed for 3 min, and rolled to a thickness between 0.7 and 2.5 mm.…”

Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer )

“…The higher frying temperature resulted in darker colour of fish maw as evidenced by higher a *‐value and lower L *‐value. Changes in colour of foods during frying correlated with degradation of frying oil . Increasing frying temperature increased the formation of acrylamide in frying medium.…”