Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278092 | Journal of Food Engineering | 2012 | 11 Pages |
Abstract
⺠Texture for a French fry was predicted from first principles, using a diffusion-reaction framework. ⺠The framework consists of transport of moisture, oil and energy plus texture development (as a reaction) that depends on moisture and temperature. ⺠Overall texture is predicted from local texture through a process called homogenization. ⺠Study contrasts with total empirical prediction of texture, as is generally the case in literature. ⺠Framework developed is easily extended to processes other than frying.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Shruti Thussu, Ashim K. Datta,