Modeling the transport phenomena and structural changes during deep fat frying /

A fundamental model was developed to predict the heat and mass transfer that occur during the frying and cooling processes in deep fat frying of tortilla chips. Semi-empirical correlations were included to account for structural changes, such as shrinkage and expansion due to puffing. The finite e...

Full description

Bibliographic Details

Main Author:	Yamsaengsung, Ram
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	Major agricultural engineering.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=727853541&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD