Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

International Journal of Food Science and Technology

Volumn 43, Issue 8, 2008, Pages 1410-1423

  Ziaiifar, Aman Mohammad ^a   Achir, Nawel ^a   Courtois, Francis ^a   Trezzani, Isabelle ^a   Trystram, Gilles ^a  

^a Université Paris Saclay   (France)

Author keywords

Capillary pressure; Condensation; Deep fat frying; Oil uptake; Process parameters; Product properties; Water loss

Indexed keywords

EID: 47649089810     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01664.x     Document Type: Article

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