Multiscale modeling of oil uptake in fried products-Reference-Cited by-同舟云学术

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Multiscale modeling of oil uptake in fried products

Published:2015-04-08 Issue:7 Volume:61 Page:2329-2353
ISSN:0001-1541
Container-title:AIChE Journal
language:en
Short-container-title:AIChE J.

Author:

Vauvre Jean-Michaël¹²³,Patsioura Anna¹²,Olivier Vitrac¹²,Kesteloot Régis⁴

Affiliation:

1. INRA, UMR 1145 Ingénierie Procédés Alimentaires; Group Interaction between Materials and Media in Contact F-91300 Massy France

2. AgroParisTech, UMR 1145 Ingénierie Procédés Alimentaires; F-91300 Massy France

3. McCain Alimentaire S.A.S., Parc d'entreprises de la Motte du Bois; 62440 Harnes France

4. Régis Kesteloot conseil; 60 Avenue du Colonel Driant 59130 Lambersart France

Publisher

Wiley

Subject

General Chemical Engineering,Environmental Engineering,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/aic.14801/fullpdf

Reference111 articles.

1. Dynamics of oil uptake during deep-fat frying of potato slices;Ufheil;LWT-Food Sci Technol.,1996

2. Factors affecting oil uptake in tortilla chips in deep-fat frying;Moreira;J Food Eng.,1997

3. A review of factors affecting fat absorption in hot chips;Mehta;Crit Rev Food Sci Nutr.,2001

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1. Hybrid mixture theory-based modeling of unsaturated transport in a deforming porous food matrix during frying;InterPore Journal;2024-08-24

2. Two-phase (solid–fluid) coupled transfer phenomena modeling during frying of potato slices: Effect of the product surface-to-volume ratio;Journal of Thermal Analysis and Calorimetry;2024-02-22

3. A primer on predictive techniques for food and bioresources transformation processes;Journal of Food Process Engineering;2023-03-17

4. Modeling of oil dripping during deep-frying: New highlights to reduce oil uptake in fried products drastically;Food and Bioproducts Processing;2023-03

5. MULTICUBED: Multiscale-multiphysics simulation of food processing;Food Structure;2022-07

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