Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures
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چکیده
منابع مشابه
Color Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice
Heat and mass transfer phenomena that take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of garlic has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were ...
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ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2020
ISSN: 1745-4557,0146-9428
DOI: 10.1155/2020/8874163