Simulation and ability to control the surface thermal history and reactions during deep fat frying

Chemical Engineering and Processing: Process Intensification

Volumn 47, Issue 11, 2008, Pages 1953-1967

  Achir, Nawel ^a   Vitrac, Olivier ^a   Trystram, Gilles ^a  

^a CEMAGREF   (France)

Author keywords

Deep fat frying; Heat and mass transfer; Inverse modelling; Maillard reactions; Process optimization

Indexed keywords

ACTIVATION ENERGY; AMINES; AMINO ACIDS; BOILING POINT; CHEMICAL REACTIONS; MASS TRANSFER; ORGANIC ACIDS; RAW MATERIALS; SUGAR (SUCROSE); SUGARS; SURFACES; WATER CONTENT;

DEEP FAT FRYING; HEAT AND MASS TRANSFER; INVERSE MODELLING; MAILLARD REACTIONS; PROCESS OPTIMIZATION;

SURFACE REACTIONS;

EID: 50349098342     PISSN: 02552701     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cep.2008.03.004     Document Type: Article

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