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Mass Transfer and Volume Changes in French Fries During Air Frying

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Mass Transfer and Volume Changes in French Fries During Air Frying

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Andrés Grau, AM.; Argüelles Foix, AL.; Castelló Gómez, ML.; Heredia Gutiérrez, AB. (2013). Mass Transfer and Volume Changes in French Fries During Air Frying. Food and Bioprocess Technology. 6(8):1917-1924. doi:10.1007/s11947-012-0861-2

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77207

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Title: Mass Transfer and Volume Changes in French Fries During Air Frying
Author: Andrés Grau, Ana María Argüelles Foix, Angel Luís Castelló Gómez, María Luisa Heredia Gutiérrez, Ana Belén
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to obtain French fries with lower fat content. Kinetic analysis ...[+]
Subjects: Potato , Oil intake , Deep frying , Blanching , Freezing , Air frying
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-012-0861-2
Publisher:
Springer Verlag (Germany)
Publisher version: https://dx.doi.org/10.1007/s11947-012-0861-2
Description: An erratum to this article can be found at http://dx.doi.org/10.1007/s11947-012-0904-8 (The graph located in the left upper corner of Fig. 2 is incorrect)
Thanks:
The authors would like to thank the Universitat Politecnica de Valencia (PAID-06-09-2876) for the financial support given to this investigation.
Type: Artículo

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