Effect of frying parameters on crispiness and sound emission of cassava crackers

Journal of Food Engineering

Volumn 103, Issue 3, 2011, Pages 229-236

  Saeleaw, Mayyawadee ^a,b   Schleining, Gerhard ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Acoustic; Cassava cracker; Frying; Linear expansion; Sound emission; Texture

Indexed keywords

AIR CELLS; BULK DENSITY; CASSAVA CRACKER; CASSAVA STARCH; DEEP FAT FRYING; FRYING; FRYING PROCESS; HIGHER TEMPERATURES; LINEAR EXPANSIONS; MEAN FORCES; MOISTURE CONTENTS; PENETRATION FORCES; SMALL SIZE; SOUND EMISSION; TEXTURAL PROPERTIES;

MOISTURE; MOISTURE DETERMINATION; TEXTURES;

EXPANSION;

MANIHOT ESCULENTA;

EID: 78650741616     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.010     Document Type: Article

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