Heat conductivity variation of crust/core regions using modified Leeś method during deep-fat frying of potato

Aman Mohammad Ziaiifar (1) , Francis F. Courtois (1) , Bertrand Heyd (1) , Gilles Trystram (1)

1 GENIAL - Ingénierie Procédés Aliments

Heat conductivity variation of crust/core regions using modified Leeś method during deep-fat frying of potato. 10. international congress on engineering and food (ICEF 10)

Domaines: Sciences du Vivant [q-bio]

Aman Mohammad Ziaiifar, Francis F. Courtois, Bertrand Heyd, Gilles Trystram. Heat conductivity variation of crust/core regions using modified Leeś method during deep-fat frying of potato. 10. international congress on engineering and food (ICEF 10), Apr 2008, Vina del Mar, Chile. ⟨hal-01507304⟩