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Theoretical and practical aspects of testing potential biomaterialsin vitro

✍ Scribed by C. J. Kirkpatrick; C. Mittermayer


Publisher
Springer
Year
1990
Tongue
English
Weight
567 KB
Volume
1
Category
Article
ISSN
0957-4530

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## Abstract The deep‐frying process, normally carried out at 140–200β€…Β°C, is a very complex system due to the combination of heat and mass transfer between food and frying medium. The system becomes more complicated as the frying operation proceeds, because the composition of the food being fried an