Matches in SemOpenAlex for { <https://semopenalex.org/work/W2070036776> ?p ?o ?g. }
Showing items 1 to 86 of
86
with 100 items per page.
- W2070036776 endingPage "277" @default.
- W2070036776 startingPage "272" @default.
- W2070036776 abstract "Two important factors affecting the oil uptake in foods during deep fat frying are water content and pressure development. In the past frying studies, the physical pressure has not been measured experimentally but was calculated using computer models, which has resulted in disagreements about its magnitude. The present study tries to explain the complex mass transfer mechanisms taking place during deep fat frying with respect to real time pressure variations inside potato discs and chicken nuggets. Frying experiments were performed at two temperatures of 175 °C and 190 °C for 200 and 240 s for potato discs and chicken nuggets, respectively. The gage pressure increased rapidly above the atmospheric pressure immediately after the samples were introduced into the hot oil. The rise in pressure was greater in potato discs with greater initial moisture content. This was expected due to sudden moisture flash-off. As frying progressed, the temperature inside the samples increased whereas the gage pressure started decreasing and became negative. The onset of negative pressure was observed during initial stages of frying for chicken nuggets, but in the middle of frying for potato discs. The negative pressure values before the product is taken outside the fryer may cause increased oil uptake during frying itself. During the post frying cooling, the pressure further decreased and reached negative values. The negative pressure is expected to have caused rapid absorption of surface oil during both frying and cooling stages." @default.
- W2070036776 created "2016-06-24" @default.
- W2070036776 creator A5026648704 @default.
- W2070036776 creator A5054075923 @default.
- W2070036776 creator A5073257535 @default.
- W2070036776 date "2013-03-01" @default.
- W2070036776 modified "2023-09-27" @default.
- W2070036776 title "Experimental measurement of physical pressure in foods during frying" @default.
- W2070036776 cites W1934220558 @default.
- W2070036776 cites W1972658655 @default.
- W2070036776 cites W1986019832 @default.
- W2070036776 cites W2014334331 @default.
- W2070036776 cites W2064819207 @default.
- W2070036776 cites W2067880942 @default.
- W2070036776 cites W2069776276 @default.
- W2070036776 cites W2072537649 @default.
- W2070036776 cites W2079976215 @default.
- W2070036776 cites W2081810954 @default.
- W2070036776 cites W2089828174 @default.
- W2070036776 cites W2110422373 @default.
- W2070036776 cites W2159217528 @default.
- W2070036776 cites W40140000 @default.
- W2070036776 cites W45694309 @default.
- W2070036776 doi "https://doi.org/10.1016/j.jfoodeng.2012.10.016" @default.
- W2070036776 hasPublicationYear "2013" @default.
- W2070036776 type Work @default.
- W2070036776 sameAs 2070036776 @default.
- W2070036776 citedByCount "27" @default.
- W2070036776 countsByYear W20700367762014 @default.
- W2070036776 countsByYear W20700367762015 @default.
- W2070036776 countsByYear W20700367762016 @default.
- W2070036776 countsByYear W20700367762017 @default.
- W2070036776 countsByYear W20700367762018 @default.
- W2070036776 countsByYear W20700367762020 @default.
- W2070036776 countsByYear W20700367762021 @default.
- W2070036776 countsByYear W20700367762022 @default.
- W2070036776 countsByYear W20700367762023 @default.
- W2070036776 crossrefType "journal-article" @default.
- W2070036776 hasAuthorship W2070036776A5026648704 @default.
- W2070036776 hasAuthorship W2070036776A5054075923 @default.
- W2070036776 hasAuthorship W2070036776A5073257535 @default.
- W2070036776 hasConcept C101677414 @default.
- W2070036776 hasConcept C121332964 @default.
- W2070036776 hasConcept C127313418 @default.
- W2070036776 hasConcept C153294291 @default.
- W2070036776 hasConcept C176864760 @default.
- W2070036776 hasConcept C178790620 @default.
- W2070036776 hasConcept C185592680 @default.
- W2070036776 hasConcept C187320778 @default.
- W2070036776 hasConcept C200239111 @default.
- W2070036776 hasConcept C24939127 @default.
- W2070036776 hasConcept C31903555 @default.
- W2070036776 hasConcept C39432304 @default.
- W2070036776 hasConceptScore W2070036776C101677414 @default.
- W2070036776 hasConceptScore W2070036776C121332964 @default.
- W2070036776 hasConceptScore W2070036776C127313418 @default.
- W2070036776 hasConceptScore W2070036776C153294291 @default.
- W2070036776 hasConceptScore W2070036776C176864760 @default.
- W2070036776 hasConceptScore W2070036776C178790620 @default.
- W2070036776 hasConceptScore W2070036776C185592680 @default.
- W2070036776 hasConceptScore W2070036776C187320778 @default.
- W2070036776 hasConceptScore W2070036776C200239111 @default.
- W2070036776 hasConceptScore W2070036776C24939127 @default.
- W2070036776 hasConceptScore W2070036776C31903555 @default.
- W2070036776 hasConceptScore W2070036776C39432304 @default.
- W2070036776 hasIssue "2" @default.
- W2070036776 hasLocation W20700367761 @default.
- W2070036776 hasOpenAccess W2070036776 @default.
- W2070036776 hasPrimaryLocation W20700367761 @default.
- W2070036776 hasRelatedWork W1885452192 @default.
- W2070036776 hasRelatedWork W1971059423 @default.
- W2070036776 hasRelatedWork W2058042994 @default.
- W2070036776 hasRelatedWork W2365495337 @default.
- W2070036776 hasRelatedWork W2369874206 @default.
- W2070036776 hasRelatedWork W2800946623 @default.
- W2070036776 hasRelatedWork W2899084033 @default.
- W2070036776 hasRelatedWork W2901176169 @default.
- W2070036776 hasRelatedWork W4220892058 @default.
- W2070036776 hasRelatedWork W566562614 @default.
- W2070036776 hasVolume "115" @default.
- W2070036776 isParatext "false" @default.
- W2070036776 isRetracted "false" @default.
- W2070036776 magId "2070036776" @default.
- W2070036776 workType "article" @default.