Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying

Journal of Food Engineering

Volumn 113, Issue 2, 2012, Pages 167-176

  Mir Bel, Jorge ^a   Oria, Rosa ^a   Salvador, María L ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

"Churros"; Heat transfer; Moisture loss; Potato; Vacuum frying

Indexed keywords

AREA/VOLUME RATIO; CHURROS; CONVECTIVE HEAT TRANSFER COEFFICIENT; DEEP FAT FRYING; EXPERIMENTAL DATA; GOMPERTZ FUNCTION; HEAT CONVECTIVE; IN-VACUUM; MOISTURE LOSS; OIL TEMPERATURE; POTATO; REDUCED PRESSURE; SURFACE TEMPERATURES; VACUUM FRYING;

ATMOSPHERIC PRESSURE; BUBBLE FORMATION; HEAT TRANSFER; HEAT TRANSFER COEFFICIENTS; MOISTURE; VACUUM TECHNOLOGY;

VACUUM;

SOLANUM TUBEROSUM;

EID: 84864460248     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.009     Document Type: Article

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