کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9487456 | 1330751 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying](/preview/png/9487456.png)
چکیده انگلیسی
Temperature, moisture content, and thickness of a tofu disc were simulated during deep-fat frying at three different oil temperatures (147, 160, and 172 °C). Simultaneous heat and moisture diffusion equations were solved along with convective boundary conditions, using a simulation language, ISIM, based on finite difference technique. Shrinkage, variable thermal properties and moisture diffusivity were considered in the simulation. The simulated results matched satisfactorily with measured temperature, moisture content, and thickness of the tofu during frying. The root mean squares of deviations between simulated and experimental data were 3.3 °C, 0.056, and 0.1 mm, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 38, Issue 2, March 2005, Pages 183-191
Journal: Food Research International - Volume 38, Issue 2, March 2005, Pages 183-191
نویسندگان
Oon-Doo Baik, Gauri S. Mittal,