MOISTURE LOSS KINETICS MODELING DURING DEEP-FAT FRYING OF POTATO STRIPS PRETREATED WITH ULTRASOUND AND MICROWAVE

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DEHGHANNYA J.; BAGHERI DARVISH MOHAMMAD H.; GHANBARZADEH B.

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2016 | Volume:12 | Issue:1 Page(s): 109-126

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Title

MOISTURE LOSS KINETICS MODELING DURING DEEP-FAT FRYING OF POTATO STRIPS PRETREATED WITH ULTRASOUND AND MICROWAVE

Author(s)

DEHGHANNYA J. | BAGHERI DARVISH MOHAMMAD H. | GHANBARZADEH B. | Issue Writer Certificate

Keywords

KINETICS MODELINGQ1

MOISTURE CONTENTQ2

FRIED POTATO STRIPSQ2

ULTRASOUNDQ2

MICROWAVEQ2

Abstract

Introduction: Deep-fat frying is a process of cooking foods through immersing them in edible oils at temperatures above the boiling point of water (150-200°C). During this complex unit operation, heat and mass transfer occur simultaneously. During frying, heat is transferred from edible oil to surface of the food and then transferred into it and at the same time, moisture is transferred from inside the food to outside. As a result of these phenomena and by continuing the process, food temperature increases and its MOISTURE CONTENT decreases.

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APA: Copy

DEHGHANNYA, J., BAGHERI DARVISH MOHAMMAD, H., & GHANBARZADEH, B.. (2016). MOISTURE LOSS KINETICS MODELING DURING DEEP-FAT FRYING OF POTATO STRIPS PRETREATED WITH ULTRASOUND AND MICROWAVE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(1), 109-126. SID. https://sid.ir/paper/143633/en

Vancouver: Copy

DEHGHANNYA J., BAGHERI DARVISH MOHAMMAD H., GHANBARZADEH B.. MOISTURE LOSS KINETICS MODELING DURING DEEP-FAT FRYING OF POTATO STRIPS PRETREATED WITH ULTRASOUND AND MICROWAVE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;12(1):109-126. Available from: https://sid.ir/paper/143633/en

IEEE: Copy

J. DEHGHANNYA, H. BAGHERI DARVISH MOHAMMAD, and B. GHANBARZADEH, “MOISTURE LOSS KINETICS MODELING DURING DEEP-FAT FRYING OF POTATO STRIPS PRETREATED WITH ULTRASOUND AND MICROWAVE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 1, pp. 109–126, 2016, [Online]. Available: https://sid.ir/paper/143633/en

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