Modeling the transport phenomena and structural changes during deep fat frying - Part I: Model development

Journal of Food Engineering

Volumn 53, Issue 1, 2002, Pages 1-10

  Yamsaengsung, R ^a   Moreira, R G ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b Texas A and M University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ABSORPTION; COOLING; DIFFUSION; EXPANSION; HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELS; OILS AND FATS; PRESSURE EFFECTS; SHRINKAGE;

DEEP FAT FRYING;

FOOD PROCESSING;

NEPTUNIA;

EID: 0036604396     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00134-0     Document Type: Article

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