Impact of blending of frying oils on viscosity and heat transfer coefficient at elevated temperatures

Journal of Food Process Engineering

Volumn 33, Issue 1, 2010, Pages 144-161

  Debnath, Sukumar ^a,b   Vidyarthi, Sriram Kumar ^a   Singh, R Paul ^a  

^a Univ of California   (United States)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AIR BATHS; BINARY BLENDS; BLENDED OIL; CAPILLARY VISCOMETERS; CONVECTIVE HEAT TRANSFER COEFFICIENT; EDIBLE OIL; ELEVATED TEMPERATURE; FOOD ENGINEERING; FRIED FOODS; FRYING OIL; GOOD CORRELATIONS; INSTRUMENT COMPANIES; KINEMATIC VISCOSITY; OIL TEMPERATURE; PROCESS PARAMETERS; PROCESSING EQUIPMENT; TEMPERATURE RANGE;

BLENDING; HEAT CONVECTION; HEAT EXCHANGERS; KINEMATICS; VISCOSITY OF LIQUIDS;

HEAT TRANSFER COEFFICIENTS;

EID: 76349108547     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00265.x     Document Type: Article

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