Vacuum frying of parsnip slices: Optimization by taguchi and response surface methodology and modeling the kinetics of water loss-Reference-Cited by-同舟云学术

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Vacuum frying of parsnip slices: Optimization by taguchi and response surface methodology and modeling the kinetics of water loss

Published:2024-08 Issue: Volume:100 Page:312-321
ISSN:1110-0168
Container-title:Alexandria Engineering Journal
language:en
Short-container-title:Alexandria Engineering Journal

Author:

Morakabati Naghmeh,Shahidi Seyed-Ahmad,Roozbeh Nasiraie Leila,Ghorbani-HasanSaraei Azade,Naghizadeh Raeisi Shahram

Publisher

Elsevier BV

Reference61 articles.

1. Multi-objective optimization of deep-fat frying of ostrich meat plates using multi-objective particle swarm optimization (MOPSO);Amiryousefi;J. Food Process. Preserv.,2013

2. Influence of oil temperature on convective heat transfer during immersion frying;Hubbard;J. Food Process. Preserv.,2000

3. Decreasing of oil absorption in potato strips during deep fat frying;Rimac-Brncic;J. Food Eng.,2004

4. Advances in deep-fat frying of foods;Sumnu,2010

5. Kinetics of quality changes during frying;Pedreschi;Adv. Deep-Fat. Fry. Food,2009

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