Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study

LWT

Volumn 42, Issue 6, 2009, Pages 1054-1058

  Debnath, Sukumar ^a   Rastogi, N K ^a   Krishna, A G Gopala ^a   Lokesh, B R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Deep fat frying; Oil partitioning; Potato slices; Snacks

Indexed keywords

ABSORPTION;

DEEP FAT FRYING; ELEVATED TEMPERATURE; FRIED POTATO; KINETIC STUDY; MASS-TRANSFER COEFFICIENT; OIL PARTITIONING; PARTITION COEFFICIENT; POTATO SLICES; REMOVAL OF OIL; SNACK;

MASS TRANSFER;

SOLANUM TUBEROSUM;

EID: 62449093871     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.01.006     Document Type: Article

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