The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
- Author
- OROSZVARI, Bea Kovacsné1 ; BAYOD, Elena1 ; SJÖHOLM, Ingegerd1 ; TORNBERG, Eva1
[1] Department of Food Technology, Engineering and Nutrition Lund Institute of Technology, P.O. Box 124, 221 00 Lund, Sweden - Source
Journal of food engineering. 2006, Vol 76, Num 2, pp 169-178, 10 p ; ref : 22 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Beefburger Contraction Frying Mass and heat transfer Porosity
- Keyword (fr)
- Evolution Friture Mécanisme Porosité Transfert chaleur Transfert masse
- Keyword (en)
- Evolution Frying Mechanism Porosity Heat transfer Mass transfer
- Keyword (es)
- Evolución Freimiento Mecanismo Porosidad Transferencia térmica Transferencia masa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17696618
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2005.05.018 
https://dx.doi.org/10.1016/j.jfoodeng.2005.05.018
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