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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Chi tiết về thư mục
Những tác giả chính: Huang, Xiaoyu, You, Yue, Karrar, Emad, Zhang, Hui, Jin, Qingzhe, Wu, Gangcheng, Wang, Xingguo
Định dạng: Online Bài viết Texto
Ngôn ngữ:English
Được phát hành: Elsevier 2023
Những chủ đề:
Research Article
Truy cập trực tuyến: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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