Comparative frying performance of palm olien using pressure and open batch fryers
The comparative frying experiments were carried out using a Henny Penny Compact pressure fryer and a Frymaster open batch fryer. The standard palm olein was used to fry the breaded chicken parts in a pressure fryer for 6.5 min at 1600C with pressure was set at 12 psi. Meanwhile, a frying experiment...
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| Autors principals: | , |
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| Format: | Proceedings Paper |
| Idioma: | English |
| Publicat: |
Malaysian Palm Oil Board
2015
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| Matèries: | |
| Accés en línia: | http://agris.upm.edu.my:8080/dspace/handle/0/8310 |
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