Effect of frying conditions on shrinkage and porosity of fried potatoes

Journal of Food Engineering

Volumn 43, Issue 3, 2000, Pages 147-154

  Krokida, M K ^a   Oreopoulou, V ^a   Maroulis, Z B ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

CORRELATION METHODS; DENSITY (SPECIFIC GRAVITY); FOOD PRODUCTS; MATHEMATICAL MODELS; MOISTURE; OILS AND FATS; POROSITY; SHRINKAGE; THERMAL EFFECTS;

DEEP FAT FRYING; VOLUME SHRINKAGE COEFFICIENT;

FOOD PROCESSING;

EID: 0033908311     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00143-0     Document Type: Article

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