Investigating the Effect of Pre-Fry Drying on the Quality Fried Onion Slices

  • Lillebø Reinaldo


Manipulating dry matter content using different methods resulted in different qualities of the fried product. The mechanisms concerning processes which actually occurred during frying using the different methods have been described. In the present study onion products were not fried with a constant frying time but rather with a specific frying time at each dry matter content.