A new approach to describe oil absorption in fried foods: a simulation study
作者： Rosana G. Moreira , Maria A. Barrufet
DOI: 10.1016/S0260-8774(98)00020-X
关键词: Tortilla chips 、 Radius 、 Oil content 、 Capillary pressure 、 Final product 、 Mineralogy 、 Composite material 、 Chemistry 、 Oil absorption 、 Surface tension 、 Water content
摘要: The mechanism of oil absorption tortilla chips during cooling was analyzed using capillary pressure theory. experimental and theoretical results obtained with this mechanistic model agreed well. Computer simulations were made to determine the effect different process conditions on final product content. show higher content for initial moisture content, smaller radius, lower air temperature, interfacial tension.
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