A modified predictive model for colour changes in French fries during frying

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A modified predictive model for colour changes in French fries during frying

During frying, heat and mass transfer phenomena happen and cause the physiochemical changes that affect the colour of french fries. Moisture content, oil content, and colour are important quality parameters in frying french fries, while temperature, frying time, and sample thickness will affect the...

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Bibliographic Details
Main Authors:	Siti Nabihah, Othman, Norazaliza, Mohd Jamil
Format:	Conference or Workshop Item
Language:	English
Published:	IOP Publishing 2021
Subjects:	QA Mathematics
Online Access:	http://umpir.ump.edu.my/id/eprint/32104/ http://umpir.ump.edu.my/id/eprint/32104/1/A%20modified%20predictive%20model%20for%20colour%20changes.pdf

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