Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process
The aim of this study was to investigate the effects of process conditions as well as ultrasound and microwave pretreatments on shrinkage of potato strips during deep-fat frying process. Ultrasound pretreatment was performed at frequencies of 28 and 40 kHz and microwave pretreatment was conducted at...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2015-07-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68070_467fed3f9a4fc8ceda77ca7a03119eb8.pdf |