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International Journal of Food Properties Volume 2, 1999 - Issue 2
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Original Articles

Effective thermal conductivity of potato during frying: Measurement and modeling

S. Sahin Food Engineering Department, Middle East Technical University, Ankara, 06531, TURKIYE
,
S. K. Sastry Department of Food, Agricultural and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, OH, 43210, USA
&
L. Bayindirli Food Engineering Department, Middle East Technical University, Ankara, 06531, TURKIYE
Pages 151-161 | Published online: 02 Sep 2009

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Zhi Huang, Francesco Marra, Jeyamkondan Subbiah & Shaojin Wang. (2018) Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review. Critical Reviews in Food Science and Nutrition 58:6, pages 1033-1057.
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Articles from other publishers (1)

Serpil Sahin & Servet Gülüm Sumnu. 2006. Physical Properties of Foods. Physical Properties of Foods 107 155 .

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