Performance Assessment of a Potato Crisp Frying Process-Reference-Cited by-同舟云学术

Performance Assessment of a Potato Crisp Frying Process

Published:2014-12-20 Issue:7 Volume:33 Page:865-875
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Genc Seda,Hepbasli Arif

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2014.994066

Reference23 articles.

1. Migration of health promoting microconstituents from frying vegetable oils to French fries

2. Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

3. Frying as a science – An introduction

4. Modelling of energy flows in potato crisp frying processes

5. Food and Drink Federation. Defra Public Consultation on Draft Food Industry Sustainability Strategy Overall Comments. https://www.fdf.org.uk/responses/CCWG-031-10.pdf (accessed June 8, 2014).

Cited by 20 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. Energy saving in a convective dryer by using novel real-time exergy-based control schemes adjusting exhaust air recirculation;Journal of Cleaner Production;2020-06

2. Exergy analysis of a pistachio roasting system;Drying Technology;2019-08-08

3. Enhancing the exergetic performance of a pilot-scale convective dryer by exhaust air recirculation;Drying Technology;2019-04-15

4. Glass Beverages Packaging: Innovation by Sustainable Production;Trends in Beverage Packaging;2019

5. Energy, exergy and exergoeconomic analysis of high temperature short time milk pasteurisation plant;International Journal of Exergy;2019