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...

Ful tanımlama

Detaylı Bibliyografya
Asıl Yazarlar: Huang, Xiaoyu, You, Yue, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Wang, Xingguo
Materyal Türü: Online Makale Metin
Dil:English
Baskı/Yayın Bilgisi: Elsevier 2023
Konular:
Research Article
Online Erişim: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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