Cooking potatoes: Experimentation and mathematical modeling

Chemical Engineering Education

Volumn 36, Issue 1, 2002, Pages 26-31

  Chen, Xiao Dong ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL PRODUCTS; CRYSTAL STRUCTURE; DATA REDUCTION; FOOD PRESERVATION; GELATION; MATHEMATICAL MODELS; MOISTURE; NUMERICAL ANALYSIS; STARCH; VISCOSITY;

FOOD SCIENCE; FOOD TECHNOLOGY; GELATINIZATION; STRUCTURAL COMPLEXITY;

CHEMICAL ENGINEERING;

EID: 0038096618     PISSN: 00092479     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (9)

1. Chen, X.D., Preface to special issue of "Applications of Chemical Engineering Principles to Food Processing," Chemical Engineering and Processing, 40, 309 (2001)
2. Fraser, D.M., "Introducing Students to Basic ChE Concepts," Chem. Eng. Ed., 33(3), 190 (1999)
3. Martens, H.J., and A.K. Thybo, "An Integrated Microstructural, Sensory and Instrumental Approach to Describe Potato Texture," Lebensm.-Wiss. U.-Technol., 33, 471 (2000)
4. Aguilera, J.M., and D.W. Stanley, Microstructural Principles of Food Processing and Engineering, 2nd Ed., Aspen Publications, Gaithersburg, MD (1999)
5. Rahman, S., Food Properties Handbook, CRC Press, Boca Raton, FL (1995)
6. Lai, L.S., and J.L. Kokini, "Physicochemical Changes and Rheological Properties of Starch During Extrusion (A Review)," Biotechnology Progress, 7, 251 (1991)
7. Wang, S.S., W.C. Chiang, A.I. Yeh, B.L. Zhao, and I.H. Kim, "Kinetics of Phase Transition of Waxy Corn Starch at Extrusion Temperatures and Moisture Contents," Jour. of Food Sci., 54(5), 1,298 (1989)
8. Farid, M.M., and X.D. Chen, "The Analysis of Heat and Mass Transfer During Frying of Food, Using a Moving Boundary Solution Procedure," Heat and Mass Transfer, 34, 69 (1998)
9. Southern, C.R., M.M. Farid, X.D. Chen, B. Howard, and L. Eyres, "Thermal Validation of a Simple Moving Boundary Model to Determine the Frying Time of a Thin Potato Crisp," Heat and Mass Transfer, 36, 407 (2000)