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...

ver descrição completa

Detalhes bibliográficos
Principais autores: Huang, Xiaoyu, You, Yue, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Wang, Xingguo
Formato: Online Atigo Texto
Idioma:English
Publicado em: Elsevier 2023
Assuntos:
Research Article
Acesso em linha: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

Registros relacionados