Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality

Journal of Food Engineering

Volumn 83, Issue 1, 2007, Pages 54-60

  Adler Nissen, Jens ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Continuous process; Heat and mass transfer; Vegetables; Wok

Indexed keywords

HEAT TRANSFER; INDUSTRIAL ECONOMICS; INDUSTRIAL MANAGEMENT; MASS TRANSFER; PROCESS CONTROL; QUALITY ASSURANCE;

CONTINUOUS PROCESSES; FRYING TEMPERATURE;

AGRICULTURAL PRODUCTS;

ECONOMICS; QUALITY CONTROL; VEGETABLES;

EID: 34249061202     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.11.002     Document Type: Article

References (13)

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