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Cross-flow deep fat frying and its effect on fry quality distribution and mobility
Conventional industrial frying systems are not optimised towards homogeneous product quality, which is partly related to poor oil distribution across the packed bed of fries. In this study we investigate an alternative frying system with an oil cross-flow from bottom to top through a packed bed of f...
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| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926892/ https://ncbi.nlm.nih.gov/pubmed/27413220 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2070-2 |
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