Microwave Frying
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-51613-9_19
Reference42 articles.
1. Dash, K. K., Sharma, M., & Tiwari, A. (2022). Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review. Journal of Food Process Engineering, 45(4), e13999. https://doi.org/10.1111/jfpe.13999
2. Farkas, B. E., Singh, R. P., & Rumsey, T. R. (1996). Modeling heat and mass transfer in immersion frying. I, model development. Journal of Food Engineering, 29(2), 211–226. https://doi.org/10.1016/0260-8774(95)00072-0
3. Farkas, B. E., Singh, R. P., & Rumsey, T. R. (1996). Modeling heat and mass transfer in immersion frying. II, model solution and verification. Journal of Food Engineering, 29(2), 227–248. https://doi.org/10.1016/0260-8774(95)00048-8
4. Sensoy, I., Sahin, S., & Sumnu, G. (2013). Microwave frying compared with conventional frying via numerical simulation. Food and Bioprocess Technology, 6, 1414–1419. https://doi.org/10.1007/s11947-012-0805-x
5. Vitrac, O., Trystram, G., & Raoult-Wack, A.-L. (2000). Deep-fat frying of food: Heat and mass transfer, transformations and reactions inside the frying material. European Journal of Lipid Science and Technology, 102, 529–538. https://doi.org/10.1002/1438-9312(200009)102:8/9<529::AID-EJLT529>3.0.CO;2-F
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