Improving heat transfer coefficient during double-sided meat frying
نویسندگان
چکیده
منابع مشابه
Color Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice
Heat and mass transfer phenomena that take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of garlic has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were ...
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ژورنال
عنوان ژورنال: Eastern-European Journal of Enterprise Technologies
سال: 2017
ISSN: 1729-4061,1729-3774
DOI: 10.15587/1729-4061.2017.108855