Analysis of the heat transfer coefficient during potato frying
نویسندگان
چکیده
منابع مشابه
analysis of heat and mass transfer during frying process of potato strips
introduction: frying phenomena occur during the immersion of the product in oil at a temperature of 150–200 ºc, where a simultaneous heat and mass transfer take place. this is the most popular thermal processes of potato cooking. this fast drying is critical to improve the mechanical and structural properties of the final product. these conditions lead to high heat transfer rates, rapid cooking...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 1999
ISSN: 0260-8774
DOI: 10.1016/s0260-8774(98)00169-1