Porous media based model for deep-fat vacuum frying potato chips

Journal of Food Engineering

Volumn 110, Issue 3, 2012, Pages 428-440

  Warning, Alexander ^a   Dhall, Ashish ^a   Mitrea, Diana ^a   Datta, Ashim K ^a  

^a Department of Biological and Environmental Engineering   (United States)

Author keywords

Acrylamide; Multiphase; Oil absorption; Porous media

Indexed keywords

ACRYLAMIDES; ADVERSE EFFECT; ALTERNATIVE METHODS; DARCY'S LAW; DEEP FAT FRYING; HEALTH BENEFITS; HEAT AND MASS TRANSFER; KLINKENBERG EFFECTS; MULTIPHASE; MULTIPHASE POROUS MEDIA; NATURAL COLORS; OIL ABSORPTION; OIL QUALITY; POTATO CHIP; VACUUM FRYING;

AMIDES; VACUUM;

POROUS MATERIALS;

SOLANUM TUBEROSUM;

EID: 84857036673     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.12.024     Document Type: Article

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