Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process

The application of moderate electric field (MEF) on frying can influence the quality of fried products; however, the associated mechanism is unknown. This study investigated the effects of MEF voltage on the quality and surface heat transfer of potato strips fried with an MEF. With increasing MEF vo...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς: Huang, Xiaoyu, You, Yue, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Wang, Xingguo
Μορφή: Online Άρθρο Κείμενο
Γλώσσα:English
Έκδοση: Elsevier 2023
Θέματα:
Research Article
Διαθέσιμο Online:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039252/
https://www.ncbi.nlm.nih.gov/pubmed/36974181
http://dx.doi.org/10.1016/j.fochx.2023.100605

Διαδίκτυο

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039252/
https://www.ncbi.nlm.nih.gov/pubmed/36974181
http://dx.doi.org/10.1016/j.fochx.2023.100605

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