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...

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Bibliografski detalji
Glavni autori: Huang, Xiaoyu, You, Yue, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Wang, Xingguo
Format: Online Članak Tekst
Jezik:English
Izdano: Elsevier 2023
Teme:
Research Article
Online pristup: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

Internet

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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