The influence of the temperature treatment method on the quality of French fries.

Description

The video presents instructional work on the temperature treatment of French fries and the assessment of oil changes during frying. The results of the measurements show that placing the fries in cold oil, heating them to the frying temperature compared to the conventional method of frying, reduces the amount of primary oxidation products and free fatty acids formed in oil after treatment.

Dataset file

French fries movie.mp4.zip

1.2 GB, S3 ETag 2bd5d2601a86cb645cfca3c6adc91920-3, downloads: 10

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CC BY-NC-SA

Non-commercial - Share-alike
Raw data:: Data contained in dataset was not processed.

Details

Year of publication:

2020

Verification date:

2020-12-17

Dataset language:

English

Fields of science:

chemical sciences (Natural sciences)

DOI:

10.34808/f9f7-rx27

Verified by:

Gdańsk University of Technology

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