Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

Food Engineering Reviews

Volumn 3, Issue 2, 2011, Pages 63-78

  Andres Bello A ^a   Garcia Segovia P ^a   Martinez Monzo J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Oil uptake; Pretreatment; Process parameters; Vacuum frying; Water loss

Indexed keywords

OIL UPTAKES; PRE-TREATMENT; PROCESS PARAMETERS; VACUUM FRYING; WATER LOSS;

MATHEMATICAL MODELS; VACUUM;

VACUUM TECHNOLOGY;

EID: 79958023688     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-011-9037-5     Document Type: Review

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