Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips

Journal of Food Engineering

Volumn 102, Issue 4, 2011, Pages 317-320

  Kim, Deok Nyun ^a   Lim, Jongbin ^a   Bae, In Young ^b   Lee, Hyeon Gyu ^b   Lee, Suyong ^a  

^a Sejong University   (South Korea)

^b Hanyang University   (South Korea)

Author keywords

Coating; Frying; Heat transfer; Hydrocolloids; Oil uptake

Indexed keywords

FOOD MATRIXES; FRYING; FRYING PROCESS; GELLAN GUM; GUAR GUMS; HYDROCOLLOIDS; OIL CONTENTS; OIL UPTAKES; POLYNOMIAL CORRELATIONS; POTATO STRIPS;

HEAT TRANSFER COEFFICIENTS;

COATINGS;

CYAMOPSIS TETRAGONOLOBA; SOLANUM TUBEROSUM;

EID: 78049422312     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.09.005     Document Type: Article

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