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Modelling the Kinetics of Water Loss during Deep-Fat Frying of Potato Particulates
Arrhenius relationship activation energy
2014/11/28
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were
sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatur...
Study on kinetics of mass transfer in water-boiled salted duck during wet-curing
Water-boiled salted duck Mass transfer Wet-curing
2012/8/13
Curing is the most important process for the production of water-boiled salted duck. This work was designed to compare the difference in mass transfer of water and salt in water-boiled salted duck amo...
Kinetics of the Synthesis of Lactose Molecular Compounds
kinetics lactose methanolic medium • molecular compounds
2008/3/28
We studied the molecular compounds 5/3ß-lactose and 3-/2ß-lactose, which are due to the physical and chemical association of the two anomeric forms - and ß-lactose. The kinetic param...
Effect of Continuous Prefermentation of Milk with an Immobilized Cell Bioreactor on Fermentation Kinetics and Curd Properties
continuous fermentation immobilized cells fresh cheese production
2008/3/28
The production of fresh cheese involves a complex fermentation of milk with a mixed culture of mesophilic lactic acid bacteria. The aim of this work was to compare the performance of the traditional b...