Technical note: Modelling moisture loss during potato slice frying
- 1 April 1989
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 24 (2) , 183-187
- https://doi.org/10.1111/j.1365-2621.1989.tb00632.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubersInternational Journal of Food Science & Technology, 1987
- Heat and Mass Transfer During the Warm Water Blanching of PotatoesJournal of Food Science, 1983
- Diffusional analysis of air drying of grain sorghumInternational Journal of Food Science & Technology, 1980
- CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCTJournal of Food Science, 1980
- Kinetics of moisture movement during air drying of sugar beet rootInternational Journal of Food Science & Technology, 1974