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
收藏
页码：181 / 190
相关论文
共 50 条
  • [31] Modelling the Kinetics of Water Loss during Deep-Fat Frying of Potato Particulates
    Huang, Pay-Yau Huang
    Fu, Yi-Chung
    CZECH JOURNAL OF FOOD SCIENCES, 2014, 32 (06) : 585 - 594
  • [32] FLAVOR CHEMISTRY OF DEEP-FAT FRYING OF OIL
    POKORNY, J
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1988, 65 (04) : 482 - 482
  • [33] Evaluation of argan oil for deep-fat frying
    Yaghmur, A
    Aserin, A
    Mizrahi, Y
    Nerd, A
    Garti, N
    LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2001, 34 (03): : 124 - 130
  • [34] MODELING THE DEEP-FAT FRYING OF BEEF MEATBALLS
    ATEBA, P
    MITTAL, GS
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1994, 29 (04): : 429 - 440
  • [35] Deep-fat frying of food. A review
    Velez, J.F.
    Hernandez, J.X.
    Informacion Tecnologica, 10 (02): : 127 - 134
  • [36] Quality of deep-fat frying oil - Response
    Rayner, C
    Rowney, M
    Zeglinski, P
    FOOD AUSTRALIA, 1998, 50 (07): : 359 - 359
  • [37] Deep-fat frying - A never ending story?
    Gertz, C
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2000, 102 (8-9) : 505 - 506
  • [38] Oil uptake in deep-fat frying: review
    Saguy, IS
    Ufheil, G
    Livings, S
    OCL-OLEAGINEUX CORPS GRAS LIPIDES, 1998, 5 (01): : 30 - 35
  • [39] EFFECT OF DEEP-FAT FRYING ON SUNFLOWER OILS
    MORRISON, WH
    ROBERTSO.JA
    BURDICK, D
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1973, 50 (11) : 440 - 442
  • [40] DEEP-FAT FRYING OF SWEET-POTATOES
    THOMAS, H
    MORTON, ID
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1980, 31 (12) : 1366 - 1367
12345