The influence of the temperature treatment method on the quality of French fries.
收藏Most Wiedzy Open Research Data Catalog2026-04-17 收录
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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.
