The continuous frying process of gluten balls involved three consecutive deep frying pans. The e †ects of the temperatures of the Ðrst and the second deep frying pans on the quality indices of the obtained fried gluten balls, including expansion volume, expansion ratio, measured value of textural pr
✦ LIBER ✦
Rapeseed oil deodorization study using the response surface methodology
✍ Scribed by Georges Hénon; Pierre Yves Vigneron; Bernard Stoclin; Joël Caigniez
- Publisher
- John Wiley and Sons
- Year
- 2001
- Tongue
- English
- Weight
- 196 KB
- Volume
- 103
- Category
- Article
- ISSN
- 1438-7697
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## Abstract The degree of desulphurization was studied using response surface methodology (RSM), which enables effect examinations of parameters with a moderate number of experiments. All experiments were conducted in a lab‐scale spray tower for limestone/gypsum wet flue gas desulphurization (FGD).