Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture
Têko Gouyo, Éric Rondet, Christian Mestres, Céline Hofleitner, Philippe Bohuon
Topics & Concepts
French friesCrustPorosityMicrostructureVolume (thermodynamics)Texture (cosmology)MineralogyMaterials scienceGeologyComposite materialChemistryGeochemistryFood sciencePhysicsThermodynamicsImage (mathematics)Computer scienceArtificial intelligenceEdible Oils Quality and AnalysisFermentation and Sensory AnalysisMeat and Animal Product Quality