Deep-fried foods (eg, French fries, potato/veggie crisps) are popular among consumers.
Recently, there has been an increased interest in the application of Pulsed Electric Fields …

The effect of cooking method (baking compared with frying) on acrylamide level of potato
chips was investigated in this study. Baking and frying experiments were conducted at 170 …

The present study describes the modeling and simulation of the drying process. The model
considers fundamentals of the drying process and takes internal resistance to moisture into …

In this study a cylindrical crust-core frying model was developed including an evaporation
rate dependent heat transfer coefficient. For this, we applied a Nusselt relation for cylindrical …

This paper presents a mathematical model for describing processes involving simultaneous
heat and mass transfer with phase transition in foods undergoing volume change, ie …

This paper develops a model for hot-air frying of frozen pre-fried french fries. A dynamic
three-compartment model including heat and vapour transfer was developed. The model …

Based on unsteady state heat conduction, a mathematical model has been developed to
describe the simultaneous heat and moisture transfer during potato frying. For the first time …

Computational simulation of transfer phenomena has been known as a widely used and
valuable tool for optimization and design purposes, controlling process, and improving …

Numerical simulation is a valuable tool to predict the behavior of systems as well as to
optimize and control various food processes. The main aim of this work was to develop a 3 …

Presenting mathematical prerequisites in summary tables, this book explains fundamental
techniques of mathematical modeling processes essential to the food industry. The author …