A pore inactivation model for describing oil uptake of French fries during pre-frying

Journal of Food Engineering

Volumn 146, Issue , 2015, Pages 92-98

  Van Koerten, K N ^a   Schutyser, M A I ^a   Somsen, D ^b   Boom, R M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Aviko bv   (Netherlands)

Author keywords

French fries; Frying; Oil uptake; Pore inactivation model

Indexed keywords

EVAPORATION; OIL SHALE;

FRENCH FRIES; FRYING; FRYING TEMPERATURE; INACTIVATION MODELS; OIL ABSORPTION; OIL UPTAKES; STATISTICAL COMPARISONS; WATER EVAPORATION;

OILS AND FATS;

EID: 84907904502     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.09.010     Document Type: Article

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