Modeling Water Loss During Frying of Potato Slices
نویسندگان
چکیده
منابع مشابه
kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process
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The complexity of the frying process impairs the development of mechanistic models to describe water losses. Empirical models, though lacking a theoretical basis, may provide a suitable and simpler alternative. In this work it was found that a two parallel compartments model (core and edge compartments), with a time-dependent boundary condition, could be successfully applied for this purpose. T...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2005
ISSN: 1094-2912
DOI: 10.1081/jfp-200059480