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Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere) Cover

Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere)

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: James Abiodun Adeyanju,  John Oluranti Olajide,  Emmanuel Olusola Oke and  Akinbode Adeyemi Adedeji  
Open Access
|Dec 2020
Articles in this issue
DOI: https://doi.org/10.2478/aucft-2020-0022 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 247 - 256
Submitted on: May 26, 2020
Accepted on: Aug 15, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
mass transfer,
moisture loss,
oil uptake,
frying,
plantain
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 James Abiodun Adeyanju, John Oluranti Olajide, Emmanuel Olusola Oke, Akinbode Adeyemi Adedeji, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 24 (2020): Issue 2 (December 2020)
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