Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro-Reference-Cited by-同舟云学术

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

Published:2010-10-08 Issue:6 Volume:47 Page:632-637
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ahromrit Araya,Nema Prabhat K.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-010-0100-7.pdf

Reference25 articles.

1. Anon (2007) www.bot.or.th Blank of Thailand website, www.bot.or.th/BOTHomepage/DataBank/Real_Sector/Industry/Vegetable_Oil/8-8-2000-Th-i/vegetable_oil.pdf . (Accessed on 8th March 2007)

2. AOAC (2000) Official methods of analysis. In: Horwitz W (ed) Association of official analytical chemists, 17th edn. Washington DC

3. Ateba P, Mittal GS (1994) Modelling the deep-fat frying of beef meatballs. Int J Food Sci Technol 29:429–440

4. Blumenthal MM (2001) A new look at frying science. Cereal Foods World 46(8):352–354

5. Carslaw HS, Jaeger JC (1980) Conduction of heat in solids, 2nd edn. Oxford University Press, London

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Qualitative Enhancement and trans-Fat Depletion of Different Used Frying Oils with Adsorbents;ACS Food Science & Technology;2024-07-03

2. Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei);Foods;2023-03-21

3. Simulation of Heat Transfer in Deep Fat Frying of Foods: an Appropriate Method for Predicting the Temperature Distribution in a Potato Model;Potato Research;2022-06-13

4. Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process;Applied Food Research;2022-06

5. Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review;Journal of Food Process Engineering;2022-03-03