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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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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | 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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