Effect of Frying Parameters on Mechanical Properties and Microstructure of Potato Disks

Keyphrases

• Characteristic Behavior 20%
• Compliance Function 20%
• Creep Behavior 20%
• Creep Compliance 40%
• Dynamic Mechanical Analyzer 20%
• Fat Uptake 20%
• Frying 100%
• Frying Stages 40%
• Frying Temperature 60%
• Frying Time 60%
• Mathematical Model 20%
• Mechanical Changes 20%
• Mechanical Properties 100%
• Microstructure 100%
• Moisture Loss 60%
• Moisture Loss Rate 20%
• Oil Content 20%
• Oil Moisture 20%
• Oil Uptake 60%
• Open Pore 60%
• Pore Area 100%
• Pore Characteristics 40%
• Potato 20%
• Potato Disc 100%
• Property Loss 20%
• Rheological Behavior 20%
• Scanning Electron Microscopy 20%
• Structural Change 20%
• Structural Degradation 20%
• Surface Pores 40%
• Texture Development 20%
• Transport Mechanism 20%

Food Science

• Moisture Loss Rate 33%