Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

Albertos I.; Martin-Diana A. B.; Sanz M. A.; Barat J. M.; Diez A. M.; Jaime I.; Rico D.

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Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

机译：高压加工或冷冻技术对真空油炸胡萝卜零食的预处理效果

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Vacuum fried carrot snacks were prepared using high pressure processing or freezing as pretreatment before the vacuum frying process. Physicochemical, organoleptic and antioxidant parameters were evaluated in order to determine the effect of pretreatment on the final product.

机译：真空油炸的胡萝卜小吃在真空油炸过程之前使用高压处理或冷冻作为预处理进行制备。评价了理化，感官和抗氧化剂参数，以确定预处理对最终产品的影响。

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《Innovative Food Science & Emerging Technologies 》 |2016年第null期| 共8页
作者
Albertos I.; Martin-Diana A. B.; Sanz M. A.; Barat J. M.; Diez A. M.; Jaime I.; Rico D.;
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正文语种 eng
中图分类食品工业 ;
关键词
High pressure processing; Freezing; Carrot; Vacuum frying; Snack; Antioxidant;

机译：高压处理;冷冻;胡萝卜;油炸;小吃;抗氧化剂;

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1. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks [J] . Albertos I., Martin-Diana A. B., Sanz M. A., Innovative Food Science & Emerging Technologies . 2016 ,第Null期

机译：高压加工或冷冻技术对真空油炸胡萝卜零食的预处理效果
2. Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature [J] . Jian Peng, Jianyong Yi, Jinfeng Bi, LWT-Food Science & Technology . 2018 ,第期

机译：干燥胡萝卜芯片的瞬间受控压降（DIC）纹理中的预处理冻结：冷冻温度的影响
3. Effect of pretreatments on sensory characteristics of vacuum fried pineapple snack - a preliminary investigation. [J] . Hasimah H. A., Zainon I., Norbaiti B. Acta Horticulturae . 2011 ,第902期

机译：预处理对真空油炸菠萝小吃感官特性的影响-初步研究。
4. N-BREAD Process; A New Process Based on Low Pressure-low Vacuum Processing to Develop the Next Generation of Snacks [C] . Patricia Le-BAIL, Olivier PAURD, Laure VILLACEQUE, IMPI s Annual Microwave Power Symposium . 2019

机译：正面包过程;一种基于低压低真空处理的新过程，开发下一代小吃
5. Process development and quality assessment of value-added non-fried apple snacks [D] . Joshi, Ajit Pal Kaur 2009

机译：增值非油炸苹果零食的工艺开发和质量评估
6. Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (Carica papaya L.) chips [O] . A. K. Pandey, Sunny Kumar, N. Ravi, 2020

机译：使用部分干燥和冷冻预治疗真空炒木瓜（Carica Pagaya L.）芯片
7. Determination of ‘Pressure Application Window’ (PAW) for the Vacuum Enhanced Resin Infusion Technology (VERITy) Process [O] . Anil Kumar A, Ramesh Sundaram, Kundan K Verma, 2008

机译：确定用于真空增强树脂灌注技术（VERITy）工艺的“压力施加窗口”（PAW）
8. A Study of the Vacuum Freezing High Pressure Ice-Melting Process [R] . Cheng, C. Y. 1981

机译：真空冷冻高压融冰工艺研究

Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

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