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Modern technology can ensure quality fried products: Experts 594 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 islamHafizul haque khanShamsul alomFerdous chowdhuryGolam ferdous chowdhuryBangladesh agriculture research councilPostharvest technology divisionGerman university bangladesh prof shamsNational agriculture technology programmeBangladesh agricultural research instituteResearch dr miaruddinGerman university bangladeshFrying technologyEnsure quality fried productsIncreasing agricultural productivityTechnology division