Community Members
Publications
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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 ...
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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...
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