dc.contributor.advisor |
Chen, Xiao Dong |
en |
dc.contributor.advisor |
Farid, Mohammed |
en |
dc.contributor.author |
Southern, Christopher R. |
en |
dc.date.accessioned |
2020-07-08T05:00:46Z |
en |
dc.date.available |
2020-07-08T05:00:46Z |
en |
dc.date.issued |
2000 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/52210 |
en |
dc.description |
Full text is available to authenticated members of The University of Auckland only. |
en |
dc.description.abstract |
Frying has been a hot topic for some time in the food engineering community. Previous studies were mainly focussed on large sized food material. Crisps have not been studied much at all. The current work involved the frying of very thin potato crisps (i.e. 2 mm) in a batch-fryer at temperatures from l 70°C to 190°C inclusive. The study looked at the range of heat transfer coefficient, the oil uptake-moisture loss of crisps during frying and the relationship of the oil/moisture content of a fried crisp to its (mechanically determined) hardness and crunch. |
en |
dc.publisher |
ResearchSpace@Auckland |
en |
dc.relation.ispartof |
PhD Thesis - University of Auckland |
en |
dc.relation.isreferencedby |
UoA99100286714002091 |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. |
en |
dc.rights |
Restricted Item. Full text is available to authenticated members of The University of Auckland only. |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.title |
Heat and mass transfer in the potato crisp frying process |
en |
dc.type |
Thesis |
en |
thesis.degree.discipline |
Chemical & |
en |
thesis.degree.grantor |
The University of Auckland |
en |
thesis.degree.level |
Doctoral |
en |
thesis.degree.name |
PhD |
en |
dc.rights.holder |
Copyright: The author |
en |
dc.identifier.wikidata |
Q112902814 |
|