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surface area

The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

 
  1. Dragana M. Paunović,
  2. Jovana M. Marković,
  3. Lazar P. Stričević,
  4. Vesna B. Vujasinović,
  5. Milica S. Stevanović,
  6. Aleksandra L. Ćirković,
  7. Biljana B. Rabrenović

University of Belgrade-Faculty of Agriculture, Zemun-Belgrade, Serbia (1,2,3,5,6,7)
University of Novi Sad, Faculty of Sciences, Novi Sad, Serbia (4)

Corresponding author: draganap@agrif.bg.ac.rs
Abstract:

Key words: 
  • fried potato,
  • palm olein,
  • surface area,
  • peroxide value,
  • free fatty acids content.
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