DSpace Repository

Modeling of deep-frying culinary products

Show simple item record

dc.contributor.author POTAPOV, V.
dc.contributor.author PETRENKO, E.
dc.contributor.author SHEVCHENKO, S.
dc.date.accessioned 2019-11-05T10:05:25Z
dc.date.available 2019-11-05T10:05:25Z
dc.date.issued 2012
dc.identifier.citation POTAPOV, V., PETRENKO, E., SHEVCHENKO, S. Modeling of deep-frying culinary products. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 164-167. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6073
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject frying en_US
dc.subject deep-frying en_US
dc.subject heat transfer en_US
dc.subject evaporation en_US
dc.subject product readiness en_US
dc.title Modeling of deep-frying culinary products en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

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

Search DSpace


Advanced Search

Browse

My Account