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Modelling the Kinetics of Water Loss during Deep-Fat Frying of Potato Particulates
Arrhenius relationship activation energy
2014/11/28
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were
sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatur...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...