Effect of Freezing on Textural Kinetics in Snacks During Frying

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 155-165

  Maity, Tanushree ^a   Raju, P S ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Frozen; Frying; Kinetics; Snacks; Texture

Indexed keywords

ARRHENIUS EQUATION; FIRST ORDER REACTIONS; FROZEN; FROZEN SAMPLE; FRYING; HIGH ACTIVATION ENERGY; INITIAL CONDITIONS; PHASE I; PHASE II; SNACKS; TEMPERATURE DEPENDENCIES; TEXTURAL PARAMETERS; TEXTURE DEVELOPMENT;

ACTIVATION ENERGY; ENZYME KINETICS; HARDNESS; KINETICS; TEXTURES; THAWING;

REACTION KINETICS;

EID: 84856214978     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0236-5     Document Type: Article

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