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Optimal coating and frying conditions found with RSM were thus achieved with 20 g/L aqueous almond gum, 75 s frying time at 160 °C frying temperature.
Actual frying time: about 1.5 hours.
The sensory evaluation, using a hedonic test design for colour and flavour, of the pan-fried bacon slices resulted in a preferred frying time of 5 min at 150 170 °C.
The critical factors selected for the investigation were frying temperature (108 136 °C), vacuum pressure (4.91 19.91 cmHg) and frying time (3 9 min).
The studied parameters were: almond gum concentration (0 20 g/L), frying time (30 120 s) and frying temperature (160 190 °C).
The kinetics of browning as a function of frying time could be described by a fractional conversion model.
Frying time!
Turn once during the frying time.
They can extend the search time.
Processes are usually extended in time.
The wait-list activity could extend for a significant time".
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