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Porous media based model for deep-fat vacuum frying potato chips |
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| Authors: | Alexander Warning Ashish Dhall Diana Mitrea Ashim K. Datta |
| Affiliation: | 1. Department of Biological and Environmental Engineering, Cornell University, 175 Riley-Robb Ithaca, NY 14853-5701, USA;2. Department of Biological and Environmental Engineering, Cornell University, 208 Riley-Robb Ithaca, NY 14853-5701, USA |
| Abstract: | Vacuum frying is an alternative method to the traditional atmospheric deep-fat frying that offers the health benefits associated with lower concentrations of acrylamide and less adverse effects on oil quality while still preserving the natural color and flavor of the product. |
| Keywords: | Porous media Multiphase Oil absorption Acrylamide |
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