Battered and breaded onion rings were deep-fatfned at I70 or 19OC for 30, 45, or 60s and subjected to several physical tests and to an overall desirability sensory evaluation. Hunter a color values (redness), specwc shear force, and toughness increased dp < 0.01) with both frying temperature and frying time.Onion rings deep-fat fned at 190C for 60s had the highest mean overall desirability sensory score. Onion moisture content and coating redness were positively dp < 0.05) correlated with overall desirability. Coating moisture content and coating fat content were negatively dp < 0.05) correlated with overall desirability.
We have measured the double differential cross sections ͑DDCS͒ (d 2 /d e d⍀ e) of low-energy electron emission in the ionization of H 2 bombarded by bare carbon ions of energy 30 MeV. The energy and angular distributions of the electron DDCS have been obtained for 12 different emission angles and for electron energies varying between 0.1 and 300 eV. We have also deduced the single differential and total ionization cross section from the measured DDCS. The data have been compared with the predictions of first Born approximations and the CDW-EIS ͑continuum distorted wave-eikonal initial state͒ model. The CDW-EIS model provides an excellent agreement with the data. ͓S1050-2947͑96͒10109-8͔
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