Optimization of microwave frying of potato slices by using Taguchi technique
暂无分享,去创建一个
[1] M. H. Gamble,et al. Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers , 2007 .
[2] Hao Feng,et al. Microwave Finish Drying of Diced Apples in a Spouted Bed , 2006 .
[3] Mecit Halil Oztop,et al. Drying of carrots in microwave and halogen lamp–microwave combination ovens , 2005 .
[4] D. Rade,et al. Decreasing of oil absorption in potato strips during deep fat frying , 2004 .
[5] S. Sahin,et al. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets , 2004 .
[6] S. Fiszman,et al. Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings , 2002 .
[7] Suresh Prasad,et al. Drying of garlic (Allium sativum) cloves by microwave-hot air combination , 2001 .
[8] Ranjit K. Roy,et al. Design of Experiments Using The Taguchi Approach: 16 Steps to Product and Process Improvement , 2001 .
[9] B. Farkas,et al. A METHOD FOR DETERMINING THE CONVECTIVE HEAT TRANSFER COEFFICIENT DURING IMMERSION FRYING , 1999 .
[10] M. E. Castell-Perez,et al. Deep Fat Frying: Fundamentals and Applications , 1999 .
[11] S. Sastry,et al. Heat Transfer During Frying of Potato Slices , 1999 .
[12] Oil uptake in deep-fat frying : review : La friture : maîtrise du procédé et de la qualité des produits , 1998 .
[13] Rosana G. Moreira,et al. Factors affecting oil uptake in tortilla chips in deep-fat frying , 1997 .
[14] Charles R. Buffler,et al. Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist , 1995 .
[15] P. A. Barnes,et al. A New Approach to the Statistical Optimization of Catalyst Preparation. , 1993 .
[16] I. Saguy,et al. Criterion for oil uptake during deep-fat frying , 1993 .
[17] P. A. Barnes,et al. A new approach to the statistical optimisation of catalyst preparation , 1992 .
[18] R. Roy. A Primer on the Taguchi Method , 1990 .
[19] W. Horwitz. Official Methods of Analysis , 1980 .