Coupling between oxidation kinetics and anisothermal oil flow during deep-fat frying-Reference-Cited by-同舟云学术

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Coupling between oxidation kinetics and anisothermal oil flow during deep-fat frying

Published:2021-08 Issue:8 Volume:33 Page:085105
ISSN:1070-6631
Container-title:Physics of Fluids
language:en
Short-container-title:Physics of Fluids

Author:

Touffet Maxime¹,Allouche Mohamed Hatem²,Ariane Mostapha²,Vitrac Olivier³^ORCID

Affiliation:

1. Cargill R&D Centre Europe, Havenstraat 84, 1800 Vilvoorde, Belgium

2. ICB UMR 6303 CNRS/UBFC, 9 Ave. A. Savary BP47078, 21078 Dijon, France

3. UMR 0782 SayFood Paris-Saclay Food and Bioproducts Engineering Research Unit, INRAE, AgroParisTech, Université Paris-Saclay, 91300 Massy, France

Funder

Fonds Unique Interministériel

Publisher

AIP Publishing

Subject

Condensed Matter Physics,Fluid Flow and Transfer Processes,Mechanics of Materials,Computational Mechanics,Mechanical Engineering

Link

https://aip.scitation.org/doi/pdf/10.1063/5.0055873

Reference91 articles.

1. Revisiting the mechanisms of oil uptake during deep-frying

2. Multiscale modeling of oil uptake in fried products

3. Routes to 4-Hydroxynonenal: Fundamental Issues in the Mechanisms of Lipid Peroxidation

4. Acrylamide is formed in the Maillard reaction

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