Modeling of deep-frying culinary products

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