Modelling the kinetics of water loss during deep-fat frying of potato particulates
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure properties were assessed by Field Emission Scanning Elec...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2014-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201406-0011_modelling-the-kinetics-of-water-loss-during-deep-fat-frying-of-potato-particulates.php |