Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media-Reference-Cited by-同舟云学术

Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media

Published:2016-01 Issue: Volume:65 Page:304-310
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Aydar Alev Y.,Rodriguez-Martinez Veronica,Farkas Brian E.

Funder

Center for Advanced Processing and Packaging Studies (CAPPS)

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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4. A new look at the chemistry and physics of deep-fat frying;Blumenthal;Food technology,1991

5. Understanding oil absorption during Deep-Fat frying;Bouchon,2009

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