Textural, Color Kinetics, and Heat and Mass Transfer Modeling During Deep Fat Frying of Chhena Jhili-Reference-Cited by-同舟云学术

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Textural, Color Kinetics, and Heat and Mass Transfer Modeling During Deep Fat Frying of Chhena Jhili

Published:2016-07-01 Issue:2 Volume:41 Page:e12828
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Mondal Imdadul H.¹,Dash Kshirod Kumar¹

Affiliation:

1. Department of Food Engineering and Technology Tezpur University; Tezpur Assam 784028 India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12828/fullpdf

Reference37 articles.

1. AOAC 2002 Official Methods of Analysis. Association of Official Analytical Chemists

2. Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice;Alper;J. Food Process. Preserv.,2005

3. Heat transfer coefficient during deep-fat frying;Alvis;Food Control,2009

4. Dynamics of crust formation and kinetics of quality changes during frying of meatballs;Ateba;J. Food Sci.,1994

5. Kinetics of tofu color changes during deep-fat frying;Baik;LWT Food Sci. Technol.,2003

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