Effect of moderate electric field on the quality, microstructure and oil absorption behavior of potato strips during deep-fat frying
Xiaoyu Huang, Yiren Zhang, Emad Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang
Topics & Concepts
MicrostructureSTRIPSElectric fieldScanning electron microscopeMaterials scienceChemistryMoistureAbsorption (acoustics)Composite materialFood scienceAnalytical Chemistry (journal)ChromatographyPhysicsQuantum mechanicsSpectroscopy and Chemometric AnalysesMicrobial Inactivation MethodsEdible Oils Quality and Analysis