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Modeling of deep-frying culinary products

Modeling of deep-frying culinary products

POTAPOV, V.; PETRENKO, E.; SHEVCHENKO, S.
URI: http://repository.utm.md/handle/5014/6073
Date: 2012

Abstract:

The article presents an approximate physical-mathematical model that describes the process of frying deep-fried food products, and makes it possible to determine the duration of the frying process by temperature in the center of the product.

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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