MEASURING THE COLOR CHANGE OF POTATO STICKS AND PLANT OIL DURING FRYING PROCESSES
The aim of this study is measuring the differences in color properties of potato sticks and oil by frying using Wock Skillet during three separate frying sessions. The measurements indicators were optical properties, RGB Bands: (Red, Green, Blue Bands), Intensity, and browning index of potato sticks...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Bucharest
2024-01-01
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| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.24_3/Art38.pdf |
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