The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying

Journal of Food Engineering

Volumn 76, Issue 2, 2006, Pages 169-178

  Kovacsne Oroszvari, Bea ^a   Bayod, Elena ^a   Sjöholm, Ingegerd ^a   Tornberg, Eva ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Beefburger; Contraction; Frying; Mass and heat transfer; Porosity

Indexed keywords

HEAT TRANSFER; MASS TRANSFER; MEATS; POROSITY; PROTEINS; SHRINKAGE;

BEEFBURGER; FRYING; HEAT TREATED BURGERS; MEAT PROTEINS;

FOOD PRODUCTS;

EID: 33645215805     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.018     Document Type: Article

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