Batch vacuum frying system analysis for potato chips

Journal of Food Process Engineering

Volumn 35, Issue 6, 2012, Pages 863-873

  Pandey, Akhilesh ^a   Moreira, Rosana G ^b  

^a Blentech Corporation   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONVECTIVE HEAT TRANSFER COEFFICIENT; DE-OILING; DESIGN AND MODELING; FASTER RATES; HEADSPACES; HIGH QUALITY; OIL ABSORPTION; OIL CONTENTS; OIL REMOVAL; OIL TEMPERATURE; POTATO CHIP; POTATO SLICES; PRESSURIZATION RATES; VACUUM FRYING;

CENTRIFUGATION; FRUITS; HEAT TRANSFER COEFFICIENTS; VACUUM; VACUUM APPLICATIONS; VEGETABLES;

OILS AND FATS;

SOLANUM TUBEROSUM;

EID: 84870624355     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2011.00635.x     Document Type: Article

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