Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System
The commercial pressure frying has been limited to frying huge amount of products due to its dependence on the amount of moisture released from the food for generating the desired pressure. This study investigated the feasibility of using nitrogen gas as a substitute for steam in the pressure frying...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/28650 http://scholar.lib.vt.edu/theses/available/etd-08142001-154039/ |