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Pressure effect on Deep Fat Frying of Apple Chips

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Pressure effect on Deep Fat Frying of Apple Chips

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Bravo, J.; Sanjuán Pellicer, MN.; Clemente Polo, G.; Mulet Pons, A. (2011). Pressure effect on Deep Fat Frying of Apple Chips. Drying Technology. 29(4):472-477. doi:10.1080/07373937.2011.560801

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82642

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Title: Pressure effect on Deep Fat Frying of Apple Chips
Author:
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:
[EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum ...[+]
Subjects: Apple , Diffusion , Frying , Vacuum , Water loss , Arrhenius relationship , Deep fat frying , Diffusion model , Diffusivities , Effect of pressure , Experimental data , Heat and mass transfer , Moisture diffusivity , Moisture loss , Moisture transfer , Temperature influence , Vacuum frying , Activation energy , Fruits , Moisture control , Pressure effects
Copyrigths: Cerrado
Source:
Drying Technology. (issn: 0737-3937 )
DOI: 10.1080/07373937.2011.560801
Publisher:
Taylor & Francis
Publisher version: http://doi.org/10.1080/07373937.2011.560801
Thanks:
This work was supported by the European Commission Alfa II Contract AML/B7-311-97/0666/11-0121-FA.
Type: Artículo

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