Modeling the effect of blanching conditions on the texture of potato strips

Journal of Food Engineering

Volumn 81, Issue 2, 2007, Pages 292-297

  Liu, Eric Zhiqiang ^a   Scanlon, Martin G ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Blanching; French fry; Potato; Solids content; Specific gravity; Texture

Indexed keywords

COMPUTER SIMULATION; MATHEMATICAL MODELS; MECHANICAL PROPERTIES; TEXTURES; THERMAL EFFECTS;

BLANCHING; FRENCH FRY; SOLIDS CONTENT;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 33846874354     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.08.002     Document Type: Article

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