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The Vigorous Bubbling Step in the Potato Immersion Frying Process: Influence of a Previous Water Thermal Treatment


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Abstract


The central aim of the present work is devoted to study the effect on the earlier or Vigorous Bubbling step of the potato immersion frying process when a previous water heating treatment is applied to the potato samples. In such step, the occurrence of a Moving Front in the samples, from the external surface toward the symmetry center is experimentally observed. Such Moving Front separates two different zones: peripheral and central. Precisely, the influence of the water heating treatment of the potato samples on the dynamical behavior of the Moving Front is analyzed.
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Keywords


Potato Immersion Frying; Moisture Desorption Front; Free Moving Boundary

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References


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Luis T. Villa, Juan C. Gottifredi, Angélica C. Boucíguez, Some Considerations on a Simultaneous Heat and Mass Transfer Food Process. Model Formulation, (2011) International Review of Chemical Engineering (IRECHE), 3 (2), pp. 265-271.

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Villa, L., Boucíguez, A., Lozano, R., On the Initial Stage in Potato Immersion Frying, (2014) International Review of Chemical Engineering (IRECHE), 6 (3), pp. 122-126.


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