Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties
Xinli Ran, Dingsong Lin, Lingjie Zheng, Yifan Li, Hongshun Yang
Topics & Concepts
ChemistryChewinessMass transferThermal diffusivityFood scienceAbsorption (acoustics)ChromatographyThermodynamicsMaterials scienceComposite materialPhysicsEdible Oils Quality and AnalysisPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities