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Modern technology can ensure quality fried products: Experts
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RAJSHAHI, Feb 3, 2021 (BSS)- Successful promotion of vacuum frying techniques can be the vital means of boosting quality fried chips processing through maintaining appropriate frying temperature besides value addition of agricultural produce.
Utmost emphasis should be given on creating awareness among the public in general about processing of fried chips from potato, banana, sweet potato, jackfruit, giant taro and carrot after the best uses of technologies.
Agricultural scientists and researchers revealed this while addressing a webinar styled “Vacuum Frying Technology: An Approach to Ensure Quality Fried Products for Increasing Agricultural Productivity and Food Security” yesterday evening. ....

Monirul Islam , Hafizul Haque Khan , Shamsul Alom , Ferdous Chowdhury , Golam Ferdous Chowdhury , Bangladesh Agriculture Research Council , Postharvest Technology Division , German University Bangladesh Prof Shams , National Agriculture Technology Programme , Bangladesh Agricultural Research Institute , Research Dr Miaruddin , German University Bangladesh , Frying Technology , Ensure Quality Fried Products , Increasing Agricultural Productivity , Technology Division , German University Bangladesh Prof Shams Ud Din , Director Dr Monirul Islam , Scientific Officer Hafizul Haque Khan , Scientific Officer Dr Golam Ferdous Chowdhury , மோநிருள் இஸ்லாம் , ஹபிஜூல் ஹக் காந் , ஷம்சுல் அல்லோம் , ஜெர்மன் பல்கலைக்கழகம் பங்களாதேஷ் ப்ரொஃப் ஷாம்ஸ் , ஜெர்மன் பல்கலைக்கழகம் பங்களாதேஷ் , வறுக்கவும் தொழில்நுட்பம் ,