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Modeling Heat & Mass Transfer during Deep-Fat Frying. 2nd Edition: Deep-Fat Frying of Indian Dairy Product (Pantoa)
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208477557 ISBN 13: 9786208477554
Condition: New.
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Modeling Heat & Mass Transfer during Deep-Fat Frying: Deep-Fat Frying of Indian Dairy Product (Pantoa)
Language: English
Published by LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3659923494 ISBN 13: 9783659923494
Paperback. Condition: Brand New. 136 pages. 8.66x5.91x0.31 inches. In Stock.
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Modeling Heat & Mass Transfer during Deep-Fat Frying. 2nd Edition
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208477557 ISBN 13: 9786208477554
Condition: New.
-
Modeling Heat & Mass Transfer during Deep-Fat Frying: Deep-Fat Frying of Indian Dairy Product (Pantoa)
Language: English
Published by LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3659923494 ISBN 13: 9783659923494
paperback. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Modeling Heat and Mass Transfer during Deep-Fat Frying. 2nd Edition
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208477557 ISBN 13: 9786208477554
PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Modeling Heat and Mass Transfer during Deep-Fat Frying. 2nd Edition
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208477557 ISBN 13: 9786208477554
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
£ 59.18
£ 3.29 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Modeling Heat & Mass Transfer during Deep-Fat Frying
Language: English
Published by LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3659923494 ISBN 13: 9783659923494
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Franklin Magdaline Eljeeva EmeraldEr.F.Magdaline Eljeeva Emerald is presently working as scientist at ICAR - National Dairy Research Institute, Southern Regional Station, Bengaluru, India. Dr.Neethu K.C. is currently working as scien.
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Modeling Heat & Mass Transfer during Deep-Fat Frying : Deep-Fat Frying of Indian Dairy Product (Pantoa)
Language: English
Published by LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3659923494 ISBN 13: 9783659923494
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Pantoa is a traditional dairy product of India, which is characterized by light to dark brown crust and creamish-white spongy core. It has optimum sweetness and caramelized flavour with a hard and firm body and slightly chewy texture. It is prepared by blending chhana (heat-acid coagulated milk), khoa(heat-desiccated milk), refined wheat flour and baking powder, followed by deep-fat frying(DFF) of the dough in heat clarified butter or vegetable oil and soaking in sugar syrup. Heat and mass transfer studies on pantoa during DFF was carried out with the objectives that included evaluation of kinetics of quality changes, optimization of frying conditions and modeling of heat and mass transfer. The heat transfer coefficient increased from 100.57 to 211.46 W/m2K while, the moisture transfer coefficient increased from 7.80×10-6 to 9.05×10-6 ms-1 with increase in frying temperature from 125 to 145°C. The thermal diffusion was found to be more prominent at lower temperature of frying, which was superseded by the effect of moisture diffusion at higher frying temperatures. The data derived from the present investigation opens up new avenues in equipment design and energy conservation.
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Modeling Heat & Mass Transfer during Deep-Fat Frying. 2nd Edition
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208477557 ISBN 13: 9786208477554
Condition: New. Print on Demand.
-
Modeling Heat & Mass Transfer during Deep-Fat Frying. 2nd Edition
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
ISBN 10: 6208477557 ISBN 13: 9786208477554
Condition: New. PRINT ON DEMAND.
