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ABSTRACTA de‐oiling step using a centrifuge ensures oil content reduction and improves the quality of fried snacks. A commercial deep‐fat fryer was used to fry potato slices, untreated, blanched in hot water (85C/3.5 min) and rinsed in 3% NaCl solution (25C/5 min). A de‐oiling step (350 ± 1 and 457 ± 1 rpm) for 1 min was performed after the frying (145, 165 and 185C) and cooling (0, 15, 30, 45, 60...
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