Water and oil permeability of poroelastic potato discs
Author:
Affiliation:
1. Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
2. Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
Funder
PepsiCo
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1174710
Reference32 articles.
1. Experimental measurement of physical pressure in foods during frying
2. Moisture, Oil and Energy Transport During Deep-Fat Frying of Food Materials
3. HEAT AND MOISTURE TRANSFER IN BAKING OF POTATO SLABS
4. Hydraulic Permeability of Food Tissues
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