Surface water evaporation and energy components analysis during potato deep fat frying

Food Research International

Volumn 48, Issue 1, 2012, Pages 307-315

  Lioumbas, John S ^a   Kostoglou, Margaritis ^a   Karapantsios, Thodoris D ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Degassing; Frying; Moisture profiles; On line measurements; Vapor flux

Indexed keywords

DEEP FAT FRYING; ENERGY COMPONENTS; EXTRA VIRGIN OLIVE OIL; FRYING; MOISTURE LOSS; MOISTURE PROFILES; OIL TEMPERATURE; ON-LINE MEASUREMENT; REFINED PALM OIL; SENSIBLE HEAT; THERMAL INERTIA; THERMALIZATION; TIME-RESOLVED; VAPOR FLUXES; WATER EVAPORATION;

DEGASSING; LATENT HEAT; MOISTURE; PHASE TRANSITIONS; SURFACE WATERS; VAPORS; VEGETABLE OILS;

THERMAL EVAPORATION;

SOLANUM TUBEROSUM;

EID: 84861435026     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.04.011     Document Type: Article

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