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Título:
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Effect of frying conditions on shrinkage and porosity of fried potatoes
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Autores:
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KROKIDA, M. K. ;
OREOPOULOU, V. ;
MAROULIS, Z.B.
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Tipo de documento:
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texto impreso
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ISBN/ISSN/DL:
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31708
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Nota general:
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ISBN:
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Langues:
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Inglés
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Clasificación:
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DENSIDAD
DENSIDAD APARENTE
PAPAS
VOLUMEN
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Resumen:
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Apparent density, true density, specific volume and internal porosity were investigated during deep fat frying of french fries. The effect of frying conditions (oil temperature, sample thickness and oil type) on the above properties was examined. A simple mathematical model was used to correlate the above properties with oil and moisture content.
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Nota de contenido:
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En: Journal of Food Engineering.-- (43) : 147-154 (2000)
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