Modelling oil absorption during post-frying cooling I: Model development

Food and Bioproducts Processing

Volumn 83, Issue 4 C, 2005, Pages 253-260

  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 development; Oil uptake; Post frying cooling; Potato chip

Indexed keywords

ABSORPTION; COOLING; FOOD PRODUCTS; MATHEMATICAL MODELS; OILS AND FATS; POROUS MATERIALS; REACTION KINETICS; THERMODYNAMIC PROPERTIES;

FRYING; MODEL DEVELOPMENT; OIL UPTAKE; POST FRYING COOLING; POTATO CHIP;

FOOD PROCESSING;

SOLANUM TUBEROSUM;

EID: 29244470864     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp.05115     Document Type: Article

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