DEEP-FAT FRYING OF TORTILLA CHIPS - AN ENGINEERING APPROACH Conference Paper

abstract

• Reduction of oil content in tortilla chips and improvement of the processing efficiency require understanding of the fundamental mechanisms involved in deep-fat frying of tortilla chips. Research and studies on water evaporation heat transfer and oil absorption during frying as well as the the desired density and crispness of fried tortilla chips are described. In particular, modelling of deep-fat frying of tortilla. Chips by Moreira and Barrufet is described.

authors

• Moreira, Rosana

published proceedings

• FOOD TECHNOLOGY

author list (cited authors)

• MOREIRA, R. G., PALAU, J. E., & SUN, X.

complete list of authors

• MOREIRA, RG||PALAU, JE||SUN, X

publication date

• April 1995

published in

• FOOD TECHNOLOGY  Journal

start page

• 146

end page

• 150

volume

• 49

issue

• 4