IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473

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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Submissions open

IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Volume 10,Issue 2, Sept. - Oct. 2021"


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Volume 10,Issue 1, July - Aug. 2021


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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Volume 10,Issue 2, Sept. - Oct. 2021"


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IJAIR NAAS Score : 3.99 (2016 - 2020)
submit2ijair@yahoo.in , submit@ijair.org


Journals Published by TimeLine Publication Pvt. Ltd.

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Effects of Some Technological Parameters in Vacuum Frying on the Quality of Pangasius Snack (Pangasiidae)

Nguyen Tien Khuong; Le Duc Thong; Dao Trong Hieu
Basic parameters in technological process of pangasius snack processing by vacuum frying technique were studied including frozen pre-processing treatment, frying temperature, frying pressure and frying time. The studying experiments were carried out including: (i) Study on effect of frozen temperatures in the center of pangasius pieces (-10; -20; -30°C) before frying; (ii) Study on effect of frying temperature (100; 110; 120; 130°C); (iii) Study on effect of vacuum frying pressure (200; 400; 600mmHg); and (iv) Study on effect frying time (15, 20 and 25 min). The initial results showed that pangasius pieces were fried in industrial frying oil at temperature of 120°C, frying pressure was 400 mmHg, frying time was 20 min having the physical-mechanical properties expressed as hardness, crispy and spongy, as well as sensory qualities were the best.
Select Volume / Issue:
Year:
2021
Type of Publication:
Article
Keywords:
Vacuum Frying; Pangasius; Snack; Hardness; Crispiness; Sponginess
Journal:
IJAIR
Volume:
10
Number:
2
Pages:
39-46
Month:
September
ISSN:
2319-1473
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