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International Journal of Food Properties Volume 8, 2005 - Issue 2
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Original Articles

Modeling Water Loss During Frying of Potato Slices

Franco Pedreschi Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile (USACH), Av. Ecuador, 3769, Santiago, Chile
,
Pamela Hernández Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile (USACH), Av. Ecuador, 3769, Santiago, Chile
,
Clara Figueroa Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile (USACH), Av. Ecuador, 3769, Santiago, Chile
&
Pedro Moyano Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile (USACH), Av. Ecuador, 3769, Santiago, Chile
Pages 289-299 | Received 25 Sep 2004, Accepted 15 Jan 2005, Published online: 06 Feb 2007

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Shoma Devi, Min Zhang, Ronghua Ju & Bhesh Bhandari. (2021) Recent development of innovative methods for efficient frying technology. Critical Reviews in Food Science and Nutrition 61:22, pages 3709-3724.
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John S. Lioumbas, Margaritis Kostoglou & Thodoris D. Karapantsios. (2012) Surface water evaporation and energy components analysis during potato deep fat frying. Food Research International 48:1, pages 307-315.
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