Effect of food surface roughness on oil uptake by deep-fat fried products

Journal of Food Engineering

Volumn 101, Issue 2, 2010, Pages 179-186

  Moreno, María Carolina ^a   Brown, Christopher A ^b   Bouchon, Pedro ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b Worcester Polytechnic Institute   (United States)

Author keywords

Deep fat frying; Fabricated products; Formulated products; Oil uptake; Surface roughness

Indexed keywords

DEEP FAT FRYING; FOOD SURFACES; FORMULATED PRODUCTS; FRACTAL ANALYSIS; KEY FACTORS; OIL ABSORPTION; OIL FRACTIONS; OIL UPTAKES; PRODUCT CATEGORIES; SCANNING LASERS; TWO-PRODUCT; WHEAT GLUTEN;

FABRICATION; METAL ANALYSIS; SURFACE ROUGHNESS;

SURFACE PROPERTIES;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 77955473337     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.06.024     Document Type: Article

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