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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. https://doi.org/10.1007/s11947-012-0861-2

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Título: Mass Transfer and Volume Changes in French Fries During Air Frying
Autor: Andrés Grau, Ana María Argüelles Foix, Angel Luís Castelló Gómez, María Luisa Heredia Gutiérrez, Ana Belén
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Fecha difusión:
Resumen:
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 ...[+]
Palabras clave: Potato , Oil intake , Deep frying , Blanching , Freezing , Air frying
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-012-0861-2
Editorial:
Springer Verlag (Germany)
Versión del editor: https://dx.doi.org/10.1007/s11947-012-0861-2
Código del Proyecto:
info:eu-repo/grantAgreement/UPV//PAID-06-09-2876/
Descripción: 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)
Agradecimientos:
The authors would like to thank the Universitat Politecnica de Valencia (PAID-06-09-2876) for the financial support given to this investigation.
Tipo: Artículo

References

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