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International Journal of Food Science
Volume 2014, Article ID 752047, 8 pages
http://dx.doi.org/10.1155/2014/752047
Research Article

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

Fruits and Vegetables Technology Discipline, Defence Food Research Laboratory, Siddarthanagar, Mysore, Karnataka 570011, India

Received 29 May 2014; Accepted 2 September 2014; Published 17 September 2014

Academic Editor: Jaime Yanez

Copyright © 2014 Tanushree Maity et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [10 citations]

The following is the list of published articles that have cited the current article.

  • F. Xu, S.Z. He, Z. Chu, Y.J. Zhang, and L.H. Tan, “Effects of Heat Treatment on Polyphenol Oxidase Activity and Textural Properties of Jackfruit Bulb,” Journal of Food Processing and Preservation, 2015. View at Publisher · View at Google Scholar
  • Jianyong Yi, Ping Wang, Jinfeng Bi, Xuan Liu, Xinye Wu, and Yaoguang Zhong, “Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying,” Food and Bioprocess Technology, 2015. View at Publisher · View at Google Scholar
  • Sk. Pankaj, and Kevin M Keener, “A review and research trends in alternate frying technologies,” Current Opinion in Food Science, 2017. View at Publisher · View at Google Scholar
  • Tanushree Maity, A. S. Bawa, and P. S. Raju, “Effect of preconditioning on physicochemical, microstructural, and sensory quality of vacuum-fried jackfruit chips,” Drying Technology, pp. 1–9, 2017. View at Publisher · View at Google Scholar
  • S.B. Tan, R. Shamsudin, A.P. Mohammed, and N.A. Abdul Rahman, “Colour changes during deep-frying of sesame cracker’s dough balls,” Acta Horticulturae, no. 1152, pp. 55–62, 2017. View at Publisher · View at Google Scholar
  • Fakhreddin Salehi, and Mahdi Kashaninejad, “Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying,” Information Processing in Agriculture, 2018. View at Publisher · View at Google Scholar
  • Fakhreddin Salehi, “Color changes kinetics during deep fat frying of carrot slice,” Heat and Mass Transfer, 2018. View at Publisher · View at Google Scholar
  • Fakhreddin Salehi, and Mahdi Kashaninejad, “Mass Transfer and Color Changes Kinetics of Infrared-Vacuum Drying of Grapefruit Slices,” International Journal of Fruit Science, pp. 1–16, 2018. View at Publisher · View at Google Scholar
  • Rosida, Happyanto, Anggraeni, Sugiarto, and Hapsari, “Technology Development of Salak (Salacca Zalacca) Chips with Vacuum Frying Machine Base on Expert System in Kramat-Bangkalan Regency,” Journal of Physics: Conference Series, vol. 953, no. 1, 2018. View at Publisher · View at Google Scholar
  • Kaibo Deng, Jiyuan Chen, Yuting Tian, Song Miao, and Baodong Zheng, “Optimization of process variables on physical and sensory attributes of shiitake (Lentinula edodes) slices during vacuum frying,” Innovative Food Science & Emerging Technologies, 2019. View at Publisher · View at Google Scholar