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Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field

Based on unsteady state heat conduction, a mathematical model has been developed to describe the simultaneous heat and moisture transfer during potato frying. For the first time, the equation was solved using both enthalpy and Variable Space Network (VSN) methods, based on a moving interface defined...

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Detalles Bibliográficos
Autores principales:	Gholamibozanjani, Gohar, Leong, Sze Ying, Oey, Indrawati, Bremer, Phil, Silcock, Patrick, Farid, Mohammed
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391427/ https://www.ncbi.nlm.nih.gov/pubmed/34441456 http://dx.doi.org/10.3390/foods10081679

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