Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality

Journal of Food Engineering

Volumn 53, Issue 2, 2002, Pages 161-176

  Vitrac, Olivier ^a,b   Dufour, Dominique ^b,c   Trystram, Gilles ^a   Raoult Wack, Anne Lucie ^b  

^a AGROPARISTECH   (France)

^b CIRAD   (France)

^c INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

Author keywords

Cassava; Deep fat frying; Drying; Heat and mass transfer; Process optimization

Indexed keywords

DESORPTION; DRYING; ELASTIC MODULI; HEAT RESISTANCE; HEAT TRANSFER; MASS TRANSFER; OILS AND FATS; OPTIMIZATION; VAPORIZATION;

DEEP-FAT FRYING;

FOOD PROCESSING;

MANIHOT; MANIHOT ESCULENTA;

EID: 0036603855     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00153-4     Document Type: Article

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