STUDIES ON FRYING KINETICS AND QUALITY OF FRENCH FRIES

REFERENCES

• A.O.A.C. 1990 . Official Methods of Analysis. 15^th ed. Association of Official Analytical Chemists. , USA .
   Google Scholar
• Baumann , B. and Escher , H. 1995 . Mass and heat transfer during deep fat frying of potato slices- I. Rate of drying and oil uptake. , Lebensm- Wiss.u.-Technol. , 28 ; 395 – 403 .
   Google Scholar
• Da Silva , M.G. and Singh , R.P. 1995 . Viscosity and surface tension of com oil at various frying temperatures. J. Food Proc. Preser. , 19 : 259 – 270 .
   Web of Science ®Google Scholar
• Farkas , BE. , Singh , R.P. and Ramsey , T.R. 1996 . Modeling heat and mass transfer in immersing frying. I. Model development. J. Food Engng. , 29 : 211 – 226 .
   Web of Science ®Google Scholar
• Hubbard , L.J. and Farkas , B.E. 1998 . Determination of the convective heat transfer coefficient during immersion frying. In Drying'98. Proceedings of the 11th International Drying Symposium. , Halkidikki , Greece . August 19 – 22 . Vol. A. 781 – 788 .
   Google Scholar
• Indira , T.N. 1996 , Deep fat frying characteristics of Urd vada in a model system. J. Food. Sci. Technol. , 33 : 133 – 137 .
   Web of Science ®Google Scholar
• Larmond , E. 1977 . Laboratory Methods for Sensory Evaluation of Foods. Department of Agriculture , Canada .
   Google Scholar
• Mittleman , M , Mizrahi , S. H. and Bark , Z. 1983 . Heat and mass transfer in frying. In: (Eds. Mekenna, B. Engineering and Food. , Vol. 1 Engineering Sciences in Food Industry). Elsevier Applied Science Publication. U .K.
   Google Scholar
• Steel , R.G.D. and Torrie , J.H. 1960 . Principles and Procedures of Statistics. McGraw-Hill Publication. USA
   Google Scholar
• Ufheil , G. and Escher , F. 1996 . Dynamics of oil uptake during deep fat frying of potato slices. Lebensm- Wiss.u.-Technol. , 29 : 640 – 644 .
   Web of Science ®Google Scholar