Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

Journal of Food Science and Technology

Volumn 47, Issue 6, 2010, Pages 632-637

  Ahromrit, Araya ^a   Nema, Prabhat K ^b  

^a KHON KAEN UNIVERSITY   (Thailand)

^b ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

Deep frying; Frying coefficient; Heat transfer coefficient; Moisture diffusivity; Moisture transfer coefficient; Thermal diffusivity

Indexed keywords

BIOT NUMBER; CALCULATED VALUES; COLOCASIA; CUCURBITA PEPO; CYLINDRICAL COORDINATES; DEEP-FRYING; DIFFUSION EQUATIONS; EFFECTIVE DIFFUSION COEFFICIENTS; EFFECTIVE MOISTURE DIFFUSIVITY; EXPERIMENTAL DATA; FRYING COEFFICIENT; HEAT AND MASS TRANSFER; HEAT-MASS TRANSFER; MOISTURE CONTENT VALUES; MOISTURE CONTENTS; MOISTURE DIFFUSIVITY; MOISTURE TRANSFER; MOISTURE TRANSFER COEFFICIENT; OIL UPTAKES; ROOT MEAN SQUARE ERRORS; SWEET POTATO; TRANSFER COEFFICIENT;

AGRICULTURAL PRODUCTS; HEAT TRANSFER COEFFICIENTS; MOISTURE CONTROL; MOISTURE DETERMINATION; PLANTS (BOTANY); THERMAL DIFFUSION; THERMAL DIFFUSIVITY;

MASS TRANSFER;

COLOCASIA ESCULENTA; CUCURBITA PEPO; IPOMOEA BATATAS;

EID: 79951772525     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0100-7     Document Type: Article

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