A fracture mechanics analysis of the texture of fried potato crust

Journal of Food Engineering

Volumn 62, Issue 4, 2004, Pages 417-423

  Ross, Kelly A ^a,b   Scanlon, Martin G ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Purdue University   (United States)

Author keywords

Elastic modulus; Fracture; French fries; Frying; Mechanical properties; Potato processing; Texture

Indexed keywords

ELASTIC MODULI; FRACTURE MECHANICS; FRACTURE TOUGHNESS; STRAIN; TENSILE TESTING; TEXTURES;

FRECH FRIES; FRYING; POTATO PROCESSING;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 0345306123     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00274-7     Document Type: Article

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