Unitary operation mass transfer modelling during the deep fat frying processes of the creole potato (Solanum phureja Juz. & Bukasov)
The main objective of this research was to developing mathematical models to predict the behavior of quality attributes in Creole fried slices of creole potato (Solanum phureja). Frying conditions used were: temperature 170 and 190 ° C, 1.5 times and 3.5 min with a slice thickness of 1.5 mm; taking...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2016-10-01
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| Series: | Acta Agronómica |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/50021 |