Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review-Reference-Cited by-同舟云学术

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Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

Published:2022-03-03 Issue:4 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Dash Kshirod K.¹^ORCID,Sharma Maanas²,Tiwari Ajita³

Affiliation:

1. Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda West Bengal India

2. Department of Food Engineering and Technology Tezpur University Tezpur Assam India

3. Department of Agricultural Engineering Assam University Silchar Assam India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13999

Reference129 articles.

1. Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniques

2. The optimization of the deep-fat frying process of coated zucchini pieces by response surface methodology

3. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro

4. Heat transfer coefficient during deep-fat frying

5. Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates

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1. A review on preparation and application of low-calorie structured lipids in food system;Food Science and Biotechnology;2024-08-26

2. Hybrid mixture theory-based modeling of unsaturated transport in a deforming porous food matrix during frying;InterPore Journal;2024-08-24

3. Waste Point Identification of Frying Oil Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS);Molecules;2024-08-22

4. Effect of Lycium barbarum L. polysaccharides on the quality of potato chips under low temperature frying and the mechanism of its action;LWT;2024-08

5. Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption;Journal of Food Process Engineering;2024-08

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