Modelling oil absorption during post-frying cooling II: Solution of the mathematical model, model testing and simulations

Food and Bioproducts Processing

Volumn 83, Issue 4 C, 2005, Pages 261-272

  Bouchon, P ^a   Pyle, D L ^b,c  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b UNIVERSITY OF READING   (United Kingdom)

^c UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Frying; Model solution; Model testing; Oil uptake; Post frying cooling

Indexed keywords

ABSORPTION; BOUNDARY CONDITIONS; COMPUTER SIMULATION; COOLING; HEAT TRANSFER; MATHEMATICAL MODELS; OILS AND FATS; PORE SIZE; SENSITIVITY ANALYSIS; TEMPERATURE; TEMPERATURE MEASUREMENT;

FRYING; MODEL SOLUTION; MODEL TESTING; OIL UPTAKE; POST FRYING COOLING;

FOOD PROCESSING;

EID: 29244462057     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp.05114     Document Type: Article

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