Modelling of a batch deep-fat frying process for tortilla chips

被引：2

作者：

Chen, Y. ^{[1
]}

Moreira, R.G. ^{[1
]}

机构：

[1] Dept. of Agricultural Engineering, Texas A and M University, 201 Scoates Hall, College Station, TX 77843-2117, United States

来源：

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C | 1997年 / 75卷 / 03期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：181 / 190

共 50 条

[41] Mathematical Modelling and Numerical Simulation of Mass Transfer during Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere)
Adeyanju, James Abiodun
Olajide, John Oluranti
Oke, Emmanuel Olusola
Adedeji, Akinbode Adeyemi
Acta Universitatis Cibiniensis - Series E: Food Technology, 2020, 24 (02) : 247 - 256
[42] USE OF REPLICATIONS IN DEEP-FAT FRYING EXPERIMENTS
OVERMAN, A
LI, JCR
FOOD RESEARCH, 1949, 14 (04): : 278 - 282
[43] Physicochemical Quality and Thermal Stability of Vegetable Oils during Deep-Fat Frying of Potato Chips
Khattab, Rabie
CURRENT NUTRITION & FOOD SCIENCE, 2024, 20 (03) : 337 - 348
[44] EFFECT OF DEEP-FAT FRYING ON FAT OXIDATION IN SOYBEAN OIL
GOBURDHUN, D
JHURREE, B
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 1995, 46 (04) : 363 - 371
[45] Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep-fat frying
Man, YBC
Ammawath, W
Rahman, RA
Yusof, S
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2003, 83 (05) : 395 - 401
[46] Heat transfer coefficient during deep-fat frying
Alvis, Armando
Velez, Carlos
Rada-Mendoza, Maite
Villamiel, Mar
Villada, Hector S.
FOOD CONTROL, 2009, 20 (04) : 321 - 325
[47] EFFECT OF DEEP-FAT FRYING ON AVAILABILITY OF FISH LYSINE
TOOLEY, PJ
PROCEEDINGS OF THE NUTRITION SOCIETY, 1972, 31 (01) : A2 - &
[48] Characterization of product quality attributes of tortilla chips during the frying process
Kawas, ML
Moreira, RG
JOURNAL OF FOOD ENGINEERING, 2001, 47 (02) : 97 - 107
[49] Utilization of Jojoba Oil for Deep-fat Frying of Foods
Lebensmittel - Wissenschaft und - Technologie/ Food Science and Technology, 29 (5-6):
[50] EVALUATION OF GROUNDNUT AND COTTONSEED OILS FOR DEEP-FAT FRYING
DUPLESSIS, LM
VANTWISK, P
VANNIEKERK, PJ
STEYN, M
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1980, 57 (02) : A116 - A116

← 1 2 3 4 5 →