Abstract:Deep frying is one of the most common operations used in food processing. But it is necessary to use methods to reduce the oil uptake and prevent the formation of toxic substances such as acrylamide, while maintaining the desired features. Accordingly, in the present study, the effect of microwave pre-treatment with the power of 2 and 5W / g and in 15 and 10 minutes respectively, on the amount of oil uptake and the amount of acrylamide formation in fried carrot pieces was investigated at two temperatures of 15… Show more
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