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Frying process vacuum

Shyu, S. L. and Hwang, L. S. (2001). Effects of processing conditions on the quality of vacuum fried apple chips. Food Res. Int. 34,133-142. [Pg.234]

Carboxylic acid formation [quantum yield 8xl0 m elnst ( )] is a much more efficient process than CO elimination or Photo Fries rearrangement observed during vacuum irradiation (Table l). Carboxylic acid formation in PmPiPA films and fibers has been observed by IR spectroscopy (at 1T20 cm ) and by potentiometrlc titrations on dissolved samples ( ). [Pg.326]

See other pages where Frying process vacuum is mentioned: [Pg.213]    [Pg.184]    [Pg.326]    [Pg.225]    [Pg.231]    [Pg.450]    [Pg.1590]    [Pg.1625]    [Pg.453]    [Pg.37]    [Pg.376]   
See also in sourсe #XX -- [ Pg.326 ]



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