Title : ( Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation )
Authors: Fereshteh Dehghan Nasiri , Mohebbat Mohebbi , Farideh Tabatabaei yazdi , Mohammad Hossein Haddad khodaparast ,
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Abstract
The objective of this study was to determine the influence of soy and corn flour (5, 10%) addition to the batter formulation, frying temperature and time on mass transfer during deep fat frying of shrimp nuggets.
Keywords
Batter; Deep Fat Frying; Kinetic Modeling; Mass Transfer; Shrimp Nugget
@inproceedings{paperid:1026833,
author = {Dehghan Nasiri, Fereshteh and Mohebbi, Mohebbat and Tabatabaei Yazdi, Farideh and Haddad Khodaparast, Mohammad Hossein},
title = {Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation},
booktitle = {International Congress on Engineering and Food},
year = {2011},
location = {یونان},
keywords = {Batter; Deep Fat Frying; Kinetic Modeling; Mass Transfer; Shrimp Nugget},
}
%0 Conference Proceedings
%T Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation
%A Dehghan Nasiri, Fereshteh
%A Mohebbi, Mohebbat
%A Tabatabaei Yazdi, Farideh
%A Haddad Khodaparast, Mohammad Hossein
%J International Congress on Engineering and Food
%D 2011
