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Acta Horticulturae
Volumn 802, Issue , 2008, Pages 183-188
Numerical modelling of coupled heat and mass transport in vacuum frying of potato cylinders
Author keywords

CFD; Darcy's law; Internal overpressure; Intrinsic permeability; Simulation
Indexed keywords

SOLANUM TUBEROSUM;
EID: 84855369363     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2008.802.22     Document Type: Conference Paper
Times cited : (2)
References (7)
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    • DOI 10.1205/fbp.05114
    • Bouchon, P. and Pyle, D. L. 2005. Modelling oil absorption during post-frying cooling II: Solution of the mathematical model, model testing and simulations. Food Bioprod. Process. 83:261-272. (Pubitemid 41824881)
    • (2005) Food and Bioproducts Processing , vol.83 , Issue.4 C , pp. 261-272
    • Bouchon, P.1    Pyle, D.L.2
  • 2
    • 33750958730 scopus 로고    scopus 로고
    • Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results
    • DOI 10.1016/j.jfoodeng.2006.05.012, PII S0260877406003955
    • Datta, A. K. 2007. Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results. J. Food Eng. 80:96-110. (Pubitemid 44739105)
    • (2007) Journal of Food Engineering , vol.80 , Issue.1 , pp. 96-110
    • Datta, A.K.1
  • 3
    • 0036836412 scopus 로고    scopus 로고
    • Vacuum frying of potato chips
    • Garayo, J. and Moreira, R. 2002. Vacuum frying of potato chips. J. Food Eng. 55:181-191.
    • (2002) J. Food Eng. , vol.55 , pp. 181-191
    • Garayo, J.1    Moreira, R.2
  • 4
    • 7444249599 scopus 로고    scopus 로고
    • Reduction of acrylamide formation in potato chips by low-temperature vacuum frying
    • Granda, C., Moreira, R. G. and Tichy, S. E. 2004. Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. J. Food Sci. 69:405-411.
    • (2004) J. Food Sci. , vol.69 , pp. 405-411
    • Granda, C.1    Moreira, R.G.2    Tichy, S.E.3
  • 5
    • 36448965200 scopus 로고    scopus 로고
    • Comparison between atmospheric and vacuum frying of apple slices
    • DOI 10.1016/j.foodchem.2007.09.031, PII S0308814607009478
    • Mariscal, M. and Bouchon, P. 2008. Comparison between atmospheric and vacuum frying of apple slices. Food Chem. 107:1561-1569 (Pubitemid 350166748)
    • (2008) Food Chemistry , vol.107 , Issue.4 , pp. 1561-1569
    • Mariscal, M.1    Bouchon, P.2
  • 6
    • 18844455570 scopus 로고    scopus 로고
    • Oil uptake and texture development in fried potato slices
    • DOI 10.1016/j.jfoodeng.2004.10.010, PII S0260877404005059
    • Pedreschi, F. and Moyano, P. 2005. Oil uptake and texture development in fried potato slices. J. Food Eng. 70:557-563. (Pubitemid 40682443)
    • (2005) Journal of Food Engineering , vol.70 , Issue.4 , pp. 557-563
    • Pedreschi, F.1    Moyano, P.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.