Oil absorption mechanism of fried food during cooling process

Journal of Food Process Engineering

Volumn 36, Issue 4, 2013, Pages 412-417

  He, Ding Bing ^a   Xu, Fei ^a   Hua, Tse Chao ^a   Song, Xiao Yan ^a  

^a UNIVERSITY OF SHANGHAI FOR SCIENCE AND TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING PROCESS; CRITICAL PARAMETER; DEEP-FRIED POTATOES; FRIED POTATO PRODUCTS; PRESSURE DIFFERENCES; PRESSURE-VACUUM METHOD; VACUUM ENVIRONMENT; VAPOR CONDENSATION;

CYLINDERS (SHAPES); OILS AND FATS; THERMAL PROCESSING (FOODS); VACUUM; VAPORS;

ABSORPTION COOLING;

SOLANUM TUBEROSUM;

EID: 84880573999     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2012.00681.x     Document Type: Article

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