Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying

Author:

Baik Oon-Doo,Mittal Gauri S.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. AOAC. (1990). Official methods of analysis. Washington, DC: Association of Official Analytical Chemists

2. Modelling the deep-fat frying of beef meatballs;Ateba;International Journal of Food Science and Technology,1994

3. Azzouz, S., Guizani, A., & Belguith, A. (1996). Experimental analysis of heat and mass transfer during grape air drying. In C. Strumillo & Z. Pakowski (Eds.), Drying’96: Proceedings of the 10th international drying symposium (Vol. B, pp. 881–887)

4. Thermal and physical properties of bakery products;Baik;Critical Reviews in Food Science and Nutrition,2001

5. Heat transfer coefficients during deep-fat frying of tofu disc;Baik;Transactions of the American Society of Agricultural Engineers,2002

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