- -

Pressure effect on Deep Fat Frying of Apple Chips

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by


Pressure effect on Deep Fat Frying of Apple Chips

Show full item record

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

Files in this item

Item Metadata

Title: Pressure effect on Deep Fat Frying of Apple Chips
Author: Bravo, J. Sanjuán Pellicer, María Nieves Clemente Polo, Gabriela Mulet Pons, Antonio
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:
[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
Drying Technology. (issn: 0737-3937 )
DOI: 10.1080/07373937.2011.560801
Taylor & Francis
Publisher version: http://doi.org/10.1080/07373937.2011.560801
Project ID:
This work was supported by the European Commission Alfa II Contract AML/B7-311-97/0666/11-0121-FA.
Type: Artículo



This item appears in the following Collection(s)

Show full item record