Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying
- Autor
- RUBNOV, M1 ; SAGUY, I. S2
[1] The Institute of Biochemistry, Food Science & Nutrition, Faculty of Agriculture-The Hebrew Univ. of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
[2] Dept. of Food Technology, Nestlé Ltd. Research Center, Vers-Chez-Les-Blanc, PO Box 44, 1000, Lausanne, Switzerland - Nombre de la conferencia
- Annual Meeting of the Institute of Food Technologists (New Orleans, LA 1996)
- Fuente
Journal of food science. 1997, Vol 62, Num 1, pp 135-137 ; 154 [4 p.] ; ref : 26 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Campo Científico
- Food science technology
- Editor
- Institute of Food Technologists, Chicago, IL
- País de la publicación
- United States
- Tipo de documento
- Conference Paper
- Idioma
- English
- Palabra clave (fr)
- Captation Couleur Dimension fractale Friture en pleine huile Fructose Huile friture Perte en eau Produit à base de pomme de terre Propriété mécanique Propriété surface Relation formulation propriété Texture Transfert masse Caractère croustillant Propriété physicochimique
- Palabra clave (in)
- Uptake Color Fractal dimension Deep-frying Fructose Frying oil Water loss Potato product Mechanical properties Surface properties Property formulation relationship Texture Mass transfer Physicochemical properties
- Palabra clave (es)
- Captación Color Dimensión fractal Freimiento lleno aceite Fructosa Aceite para freir Pérdida agua Producto a base de patata Propiedad mecánica Propiedad superficie Relación formulación propiedad Textura Transferencia masa Propiedad fisicoquímica
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 2573136
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
10.1111/j.1365-2621.1997.tb04384.x 
https://dx.doi.org/10.1111/j.1365-2621.1997.tb04384.x
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