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Theoretical aspects of colloidal processing

✍ Scribed by Yoshihiro Hirata


Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
629 KB
Volume
23
Category
Article
ISSN
0272-8842

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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