Article ID Journal Published Year Pages File Type
10277843 Journal of Food Engineering 2012 9 Pages PDF
Abstract
► Experimentally determined oil μ-T profiles during potato deep fat frying. ► Effect of type of oil, frying load, initial oil temperature and frying batch is examined. ► A new well-performing non-linear correlation between μ and T is proposed. ► An engineering expression is proposed for the prediction of μ(T) from frying conditions.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosity
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