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Information Journal Paper

Title

ANALYSIS OF HEAT AND MASS TRANSFER DURING FRYING PROCESS OF POTATO STRIPS

Pages

  379-392

Abstract

 Introduction: FRYING phenomena occur during the immersion of the product in oil at a temperature of 150-200oC, where a simultaneous heat and MASS TRANSFER take place. This is the most popular thermal processes of potato cooking. This fast drying is critical to improve the mechanical and structural properties of the final product. These conditions lead to high HEAT TRANSFER rates, rapid cooking, browning, texture and flavor development. The fried potato is easier to transport and provides better texture. Researchers have assumed the existence of two regions for fried product, separated by an interface: the core (unfried) and crust (fried) regions. …

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    APA: Copy

    SABBAGHI, H., ZIAIIFAR, A.M., & KASHANINEJAD, M.. (2017). ANALYSIS OF HEAT AND MASS TRANSFER DURING FRYING PROCESS OF POTATO STRIPS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 379-392. SID. https://sid.ir/paper/143565/en

    Vancouver: Copy

    SABBAGHI H., ZIAIIFAR A.M., KASHANINEJAD M.. ANALYSIS OF HEAT AND MASS TRANSFER DURING FRYING PROCESS OF POTATO STRIPS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):379-392. Available from: https://sid.ir/paper/143565/en

    IEEE: Copy

    H. SABBAGHI, A.M. ZIAIIFAR, and M. KASHANINEJAD, “ANALYSIS OF HEAT AND MASS TRANSFER DURING FRYING PROCESS OF POTATO STRIPS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 379–392, 2017, [Online]. Available: https://sid.ir/paper/143565/en

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