Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets-Hybrid Mixture Theory Based Modeling and Experimental Verification-Reference-Cited by-同舟云学术

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Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets-Hybrid Mixture Theory Based Modeling and Experimental Verification

Published:2015-10-28 Issue:12 Volume:80 Page:E2759-E2773
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bansal Harkirat S.¹,Takhar Pawan S.¹,Alvarado Christine Z.²,Thompson Leslie D.³

Affiliation:

1. Dept. of Food Science and Human Nutrition; Univ. Illinois at Urbana-Champaign; Urbana Ill. 61801 U.S.A.

2. Dept. of Poultry Science; Texas A&M Univ; College Station Tex. 77843 U.S.A.

3. Dept. of Animal & Food Sciences; Texas Tech Univ; Lubbock Tex. 79409 U.S.A.

Publisher

Wiley

Subject

Food Science

Reference70 articles.

1. Microstructural characterization of deep-fat fried breaded chicken nuggets using X-ray micro-computed tomography;Adedeji;J Food Proc Eng,2011

2. Modeling the deep-fat frying of beef meatballs;Ateba;Int J Food Sci Technol,1994

3. Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying;Bansal;Food Res Int,2014a

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4. Capillary Pressure in Unsaturated Food Systems: Its Importance and Accounting for It in Mathematical Models;Food Engineering Reviews;2023-03-21

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