Document Detail


Effect of potato orientation on evaporation front propagation and crust thickness evolution during deep-fat frying.
MedLine Citation:
PMID:  23061888     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Understanding the role of surface orientation on the crust evolution and the propagation of the evaporation front inside the food is of particular value to: • Deterministic modeling efforts of the coupled heat and mass transfer phenomena during deep-fat frying, and • food industry; the present data suggest that crispier food is produced and less energy is consumed when the food is placed at a nonhorizontal position inside the fryer.
Authors:
John S Lioumbas; Thodoris D Karapantsios
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-15     Completed Date:  2013-04-09     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E297-305     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Biological Evolution
Cooking / methods*
Hot Temperature
Oils
Solanum tuberosum / chemistry*
Chemical
Reg. No./Substance:
0/Oils

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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