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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...
| Автори: | , , , , , , |
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| Формат: | Online Стаття Текст |
| Мова: | English |
| Опубліковано: |
Elsevier
2023
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| Предмети: | |
| Онлайн доступ: | 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 |