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Original Articles

Deep Fat Frying Of Foods—Transport Phenomena

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Pages 389-410 | Published online: 15 Aug 2006

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Sana M. Janakat & Mohammad A. Al-Khateeb. (2011) Effect of a popular Middle Eastern food (Falafel) on rat liver. Toxicological & Environmental Chemistry 93:2, pages 360-369.
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Articles from other publishers (17)

Xinli Ran, Dingsong Lin, Lingjie Zheng, Yifan Li & Hongshun Yang. (2023) Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties. Journal of Food Engineering 350, pages 111457.
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Işıl İlter, Özgül Altay, Özgün Köprüalan, Figen Kaymak Ertekin & Seid Mahdi Jafari. 2023. High-Temperature Processing of Food Products. High-Temperature Processing of Food Products 1 43 .
Kshirod K. Dash, Maanas Sharma & Ajita Tiwari. (2022) Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review. Journal of Food Process Engineering 45:4.
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Satish Kumar Sharma, Riya Barthwal, Deepa Saini & Neha Rawat. 2022. Advances in Food Chemistry. Advances in Food Chemistry 209 254 .
Peiyan Li, Gangcheng Wu, Dan Yang, Hui Zhang, Xiguang Qi, Qingzhe Jin & Xingguo Wang. (2020) Analysis of quality and microstructure of freshly potato strips fried with different oils. LWT 133, pages 110038.
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S. S. Manjunatha, Aleena T. Mathews & P. E. Patki. (2019) Modelling the kinetics of mass transfer and change in colour during deep fat frying of green peas (Pisum sativum L.) at different frying temperatures. Heat and Mass Transfer 55:11, pages 3087-3102.
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Abdurrahman Ghaderi, Jalal Dehghannya & Babak Ghanbarzadeh. (2018) Momentum, heat and mass transfer enhancement during deep-fat frying process of potato strips: Influence of convective oil temperature. International Journal of Thermal Sciences 134, pages 485-499.
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Samira Mohammadalinejhad & Jalal Dehghannya. (2018) Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips. Innovative Food Science & Emerging Technologies 47, pages 493-503.
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Sebahattin S. Turgut, Muzeyyen M. Yanik, Erkan Karacabey & Erdogan Kucukoner. (2018) Effect of Carbonic Maceration Pre-treatment on Quality Characteristics of French Fries and a Numerical Approach for Prediction of Moisture and Temperature Distribution. ETP International Journal of Food Engineering, pages 170-177.
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Pedro Bouchon & Verónica Dueik. 2018. Fruit Preservation. Fruit Preservation 275 309 .
Pablo Cortés, Luis Segura, Masahiro Kawaji & Pedro Bouchon. (2015) The effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels. Food and Bioproducts Processing 95, pages 133-145.
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Lisa Dean, Jack P Davis, Keith W Hendrix, Timothy H Sanders & Miniayah T DeBruce. (2014) Microstrutctures of oil roasted peanuts (Arachis hypogaea L. cv. VA 98/r) as affected by raw moisture content. International Journal of Food and Nutritional Science 1:1, pages 1-5.
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DEOK NYUN KIM, BOCKKI MIN, SUNG HO LEE & SUYONG LEE. (2012) INFLUENCE OF SURFACE COATING WITH XANTHAN GUM ON HEAT TRANSFER DURING DEEP-FAT FRYING OF POTATO STRIPS. Journal of Food Process Engineering 35:6, pages 898-904.
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Ferruh Erdogdu & T. Koray Palazoglu. 2012. Handbook of Food Process Design. Handbook of Food Process Design 789 810 .
Ferruh Erdogdu & Petr Dejmek. (2010) Determination of heat transfer coefficient during high pressure frying of potatoes. Journal of Food Engineering 96:4, pages 528-532.
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Adefemi Farinu & Oon-Doo Baik. (2008) Convective mass transfer coefficients in finite element simulations of deep fat frying of sweetpotato. Journal of Food Engineering 89:2, pages 187-194.
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Adefemi Farinu & Oon-Doo Baik. (2007) Heat transfer coefficients during deep fat frying of sweetpotato: Effects of product size and oil temperature. Food Research International 40:8, pages 989-994.
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