Community Members

Currently searching 5055 researchers
No photo
Name
C.R. Southern
Institution
UNKNOWN
REGISTER NOW FOR MORE DETAILS...
 

Publications

  • Determining internal oil uptake and water content of fried thin potato crisps

    Authors
    Mohammed Farid, X.D. Chen, C.R. Southern, B. Howard, L. Eyres
    Journal
    Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C
    Year
    2000
    Thin flat-cut and ridge-cut potato crisps of thickness 2 mm were fried at temperatures of 170, 180 and 190°C and the internal oil and moisture contents for frying times of 10, 20, 30, 60, 90, 120 and ... REGISTER NOW TO SEE MORE
  • Thermal validation of a simple moving boundary model to determine the frying time of a thin potato crisp

    Authors
    Mohammed Farid, X.D. Chen, C.R. Southern, B. Howard, L. Eyres
    Journal
    Heat and Mass Transfer/Waerme- und Stoffuebertragung
    Year
    2000
    A simple moving boundary model was redesigned to describe the immersion frying of a thin cut potato crisp of thickness 2 mm. The model took into account the effects of a variable oil convection heat t... REGISTER NOW TO SEE MORE