The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries.

Fried foods have a widespread appeal worldwide, but consumers are cautious about their high-calorie density and oil content. We evaluated microwave frying (MF) at 2.45 and 5.

Microstructural characterization of a wheat-based food material using image analysis and pore network modeling during baking.

Microstructural properties of wheat-based food materials change during baking. These alterations affect the final product's mechanical properties, physical attributes, and consumer satisfaction. Image processing and pore network modeling were used to analyze the variations in a cookie's microstructural properties during baking.

Stress-relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature.

There is insufficient information on the effect of temperature, moisture content (MC), and oil concentration on the mechanical properties of fried potatoes. The static mechanical testing capabilities of a dynamic mechanical analyzer (DMA) were utilized to measure the stress relaxation function of fried potatoes as a function of frying time, temperature, and testing temperature. The French fries were prepared in oil heated at 177°C, 184°C, and 191°C, and their MC and oil content (OC) values were measured as a function of frying time.