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Effect of Frying Parameters on Mechanical Properties and Microstructure of Potato Disks
Jaspreet S. Sandhu
,
Pawan S. Takhar
Food Science and Human Nutrition
Agricultural and Biological Engineering
Research output
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Contribution to journal
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Article
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peer-review
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Keyphrases
Microstructure
100%
Mechanical Properties
100%
Frying
100%
Pore Area
100%
Potato Disc
100%
Open Pore
60%
Frying Temperature
60%
Oil Uptake
60%
Moisture Loss
60%
Frying Time
60%
Creep Compliance
40%
Surface Pores
40%
Frying Stages
40%
Pore Characteristics
40%
Structural Change
20%
Rheological Behavior
20%
Structural Degradation
20%
Mathematical Model
20%
Transport Mechanism
20%
Texture Development
20%
Creep Behavior
20%
Dynamic Mechanical Analysis
20%
Oil Content
20%
Mechanical Changes
20%
Oil Moisture
20%
Property Loss
20%
Potato
20%
Fat Uptake
20%
Characteristic Behavior
20%
Compliance Function
20%
Moisture Loss Rate
20%
Scanning Electron Microscopy (SEM-EDS)
20%
Food Science
Frying Temperature
100%
Moisture Loss
100%
Oil Uptake
100%
Frying Time
100%
Scanning Electron Microscopy
33%
Frying
33%
Oil Content
33%
Moisture Loss Rate
33%