English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Oil absorption is partially associated to the initial moisture content of frying material, thus controlling the moisture level could result in decreased oil absorption during frying with accompanying changes in other physical properties. As a result, in the current study, in order to figure out the changes in moisture and oil contents of fried carrot slices, the effects of process parameters of ultrasound assisted pre-drying was examined. Additionally texture and color preferences were studied. Any reduction in oil absorption was achieved by U/S-predrying, whereas it was observed that there was an increase in brightness (L*) value of carrot slices as well as generally a decrease in a* values compared to the control group. Effect of temperature was found to be significant over a* and L* values for all power levels. Additionally, no statistically significant change was observed for the textural properties with applied ultrasound power levels.

Changes in Quality Parameters of Deep Fat Fried Carrot Slices Under The Effect of Ultrasound Assisted Pre-Drying Process