| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399326 | Food Research International | 2012 | 9 Pages |
Abstract
⺠Experimental simultaneous rapid moisture loss and oil/potato temperature profiles ⺠Energy components analysis fails at the onset of frying due to fryer thermal inertia. ⺠Vapor flux profiles can serve as indicators of surface water evaporation of potato. ⺠Water degassing is proposed to explain surface water evaporation.
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Food Science
Authors
John S. Lioumbas, Margaritis Kostoglou, Thodoris D. Karapantsios,