Enthalpy-entropy compensation for browning of potato strips during deep-fat frying

Journal of Food Engineering

Volumn 63, Issue 1, 2004, Pages 57-62

  Moyano, Pedro C ^a   Zúñiga, Rommy N ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Browning; Enthalpy; Entropy; Frying; Potato a

Indexed keywords

ACTIVATION ENERGY; DIFFUSION; ENTHALPY; ENTROPY; MICROORGANISMS; OILS AND FATS; REACTION KINETICS; STATISTICAL METHODS; THERMAL EFFECTS;

BROWNING; FRYING; ISOKINETIC TEMPERATURE;

FOOD PRODUCTS;

SOLANUM; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 0348221968     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00282-6     Document Type: Article

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