94 3.1. Moisture loss and oil uptake, Oil absorption during frying, p.95 ,
124 3.1. Product temperature during frying and cooling periods, p.124 ,
146 4.1. Starch gelatinization, p.148 ,
Huiles végétales : un marché concurrentiel en évolution, Le Bulletin bimensuel, vol.18, pp.1494-1813, 2005. ,
Effect of energy transfer conditions on the chemical degradation of frying oil, European Journal of Lipid Science and Technology, vol.53, issue.12, pp.999-1006, 2006. ,
DOI : 10.1002/ejlt.200600153
URL : https://hal.archives-ouvertes.fr/hal-01191432
Microstructural changes of potato cells and starch granules heated in oil, Food Research International, vol.34, issue.10, pp.939-947, 2001. ,
DOI : 10.1016/S0963-9969(01)00118-1
Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry, Journal of Agricultural and Food Chemistry, vol.45, issue.3, pp.781-785, 1997. ,
DOI : 10.1021/jf960533k
Improvement of color and limpness of fried potatoes by in situ pectinesterase activation, European Food Research and Technology, pp.49-52, 1999. ,
DOI : 10.1007/s002170050531
Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product, Food Research International, vol.35, issue.5, pp.445-458, 2002. ,
DOI : 10.1016/S0963-9969(01)00139-9
Characterization of the frying process of fresh and blanched potato strips using response surface methodology, European Food Research and Technology, vol.211, issue.5, pp.326-335, 2000. ,
DOI : 10.1007/s002170000161
Megacycle microwave treatments in potato chip finishing. Processing, Production and Technology division Meetings, Potato Chip Institute International, pp.1-8, 1965. ,
Optimization of deep-fat frying operations, Trends in Food Science & Technology, vol.2, pp.144-148, 1991. ,
DOI : 10.1016/0924-2244(91)90659-7
Structure Oil-Absorption Relationships During Deep-Fat Frying, Journal of Food Science, vol.29, issue.7, pp.2711-2716, 2003. ,
DOI : 10.1046/j.1365-2621.2001.00499.x
Modelling oil absorption during post-frying cooling I : Model development, Institution of Chemical Engineers, vol.83, pp.253-260, 2005. ,
DOI : 10.1205/fbp.05114
ADJUSTMENT OF SURFACE CONCENTRATION OF REDUCING SUGARS BEFORE FRYING OF POTATO STRIPS, Journal of Food Processing and Preservation, vol.36, issue.1, pp.1-9, 1987. ,
DOI : 10.1111/j.1365-2621.1986.tb10859.x
Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying, Food Chemistry, vol.69, issue.3, pp.301-307, 2000. ,
DOI : 10.1016/S0308-8146(99)00270-8
Method for frying food combinedly using traditional heat source and microwave, 2001. ,
Regulating the Use of Degrated Oil/Fat. in Deep-Fat/Oil Food Frying, Critical Review on Food Sciences and Nutrition, vol.37, pp.635-662, 1997. ,
Use of confocal laser scanning microscopy in frying of potato products, Microscopy and Analysis, vol.37, pp.21-22, 1999. ,
Modeling Water Loss During Frying of Potato Slices, International Journal of Food Properties, vol.29, issue.2, pp.289-299, 2005. ,
DOI : 10.1081/JFP-200059480
Effect of pre-drying on texture and oil uptake of potato chips. LWT -Food Science and Technology, pp.599-604, 2005. ,
Initial Interfacial Tension and Oil Uptake by Deep-fat Fried Foods, Journal of Food Science, vol.29, issue.4, pp.804-807, 1994. ,
DOI : 10.1016/0021-9797(82)90319-8
Oil Uptake in Deep Fat Frying as Affected by Porosity, Journal of Food Science, vol.24, issue.823, pp.767-769, 1995. ,
DOI : 10.1111/j.1365-2621.1990.tb03939.x
Le mouillage dynamique des fibres, Annales de Physique, vol.23, issue.1, pp.1-149, 1998. ,
DOI : 10.1051/anphys:199801001
Modeling the structural changes of tortilla chips during frying, Journal of Food Engineering, vol.60, issue.2, pp.167-175, 2003. ,
DOI : 10.1016/S0260-8774(03)00037-2
Decreasing of oil absorption in potato strips during deep fat frying, Journal of Food Engineering, vol.64, issue.2, pp.237-241, 2004. ,
DOI : 10.1016/j.jfoodeng.2003.10.006
Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders, International Journal of Food Sciences and Nutrition, vol.69, issue.9, pp.123-136, 2006. ,
DOI : 10.1080/09637480600658393
Decompression water removal method and apparatus for decompression fryer, 1993. ,
Oil uptake during deep-fat frying: factors and mechanism, Food Technology, vol.49, pp.142-145, 1995. ,
Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature, Journal of the American Oil Chemists' Society, vol.12, issue.10, pp.1033-1038, 2002. ,
DOI : 10.1007/s11746-002-0598-z
The drying of sewage sludge by immersion frying, Brazilian Journal of Chemical Engineering, vol.22, issue.2, pp.271-276, 2005. ,
DOI : 10.1590/S0104-66322005000200015
Frying as a science - An introduction, European Journal of Lipid Science and Technology, vol.106, issue.3, pp.715-721, 2004. ,
DOI : 10.1002/ejlt.200401065
Production of coated frozen food, 1999. ,
Frozen French fries and other frozen products, p.588, 1987. ,
Physicochemical Properties Changes of Donuts During Vacuum Frying, International Journal of Food Properties, vol.49, issue.1, pp.85-98, 2006. ,
DOI : 10.1081/JFP-120026058
Oil Absorption During Frying of Frozen Parfried Potatoes, Journal of Food Science, vol.26, issue.3, pp.476-479, 2000. ,
DOI : 10.1006/fstl.1996.0097
Microstructural changes of potato cells and starch granules heated in oil, Food Research International, vol.34, issue.10, pp.939-947, 2001. ,
DOI : 10.1016/S0963-9969(01)00118-1
Modelling the deep-fat frying of beef meatballs, International Journal of Food Science & Technology, vol.24, issue.2, pp.429-440, 1994. ,
DOI : 10.1111/j.1365-2621.1994.tb02084.x
Mass and heat transfer during deep-fat frying of potato slices. I. Rate of drying and oil uptake. Lebensmittel-Wissenschaft und-Technologie, pp.395-403, 1995. ,
Structure Oil-Absorption Relationships During Deep-Fat Frying, Journal of Food Science, vol.29, issue.7, pp.2711-2716, 2003. ,
DOI : 10.1046/j.1365-2621.2001.00499.x
Modelling oil absorption during post-frying cooling I : Model development, Institution of Chemical Engineers, vol.83, pp.253-260, 2005. ,
DOI : 10.1205/fbp.05114
Moisture loss and oil uptake during deep fat frying of ???Kro??tula??? dough, European Food Research and Technology, vol.64, issue.1, pp.90-95, 2005. ,
DOI : 10.1007/s00217-004-1058-3
Determination of convective heat transfer coefficient during frying of potato dough, Journal of Food Engineering, vol.66, issue.3, pp.307-314, 2005. ,
DOI : 10.1016/j.jfoodeng.2004.03.023
Thermal Conductivity of Potato between 50 and 100??C, Journal of Food Science, vol.44, issue.4, pp.256-257, 1991. ,
DOI : 10.1111/j.1365-2621.1991.tb05332.x
Analysis of the heat transfer coefficient during potato frying, Journal of Food Engineering, vol.39, issue.3, pp.293-299, 1999. ,
DOI : 10.1016/S0260-8774(98)00169-1
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model, Journal of Food Engineering, vol.41, issue.3-4, pp.177-185, 1999. ,
DOI : 10.1016/S0260-8774(99)00095-3
Modelling of deep fat frying of banana using a compartmental approach and boiling's theory, 145 Proceedings of the 11th International Drying Symposium (IDS '98), 1998. ,
Porous media based model for deep-fat frying Part I: Model Development and Input Parameters Modelling, Trans IChemE, Part C, Food Bioprod Proc, vol.85, pp.209-219, 2007. ,
Modelling of thermal and moisture diffusions in cylindrically shaped sausages during frying, Journal of Food Engineering, vol.28, issue.1, pp.35-43, 1996. ,
DOI : 10.1016/0260-8774(95)00026-7
Experimental determination of thermal conductivity of apple and potato at different moisture contents, Journal of Food Engineering, vol.30, issue.3-4, pp.263-268, 1996. ,
DOI : 10.1016/S0260-8774(96)00044-1
Oil partition in pre-treated potato slices during frying and cooling, Journal of Food Engineering, vol.81, issue.1, pp.257-265, 2007. ,
DOI : 10.1016/j.jfoodeng.2006.11.004
The moving boundary problems from melting and freezing to drying and frying of food, Chemical Engineering and Processing: Process Intensification, vol.41, issue.1, pp.1-10, 2002. ,
DOI : 10.1016/S0255-2701(00)00153-7
The analysis of heat and mass transfer during frying of food using a moving boundary solution procedure, Heat and Mass Transfer, vol.34, issue.1, pp.69-77, 1998. ,
DOI : 10.1007/s002310050233
Modeling heat and mass transfer in immersion frying. I, model development, Journal of Food Engineering, vol.29, issue.2, pp.211-226, 1996. ,
DOI : 10.1016/0260-8774(95)00072-0
Food processing technology ± Principles and practice, 1996. ,
Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers, International Journal of Food Science & Technology, vol.11, issue.3, pp.233-241, 1987. ,
DOI : 10.1111/j.1365-2621.1987.tb00483.x
The effect of slice thickness on potato crisp yield and composition, Journal of Food Engineering, vol.8, issue.1, pp.31-46, 1988. ,
DOI : 10.1016/0260-8774(88)90034-9
An improved, easily implementable porous media based model for deep fat frying Part I: Model development and input parameters, Trans IChemE, issue.C3, pp.85-209, 2007. ,
Heat Transfer, 1981. ,
A METHOD FOR DETERMINING THE CONVECTIVE HEAT TRANSFER COEFFICIENT DURING IMMERSION FRYING, Journal of Food Process Engineering, vol.18, issue.3, pp.201-214, 1999. ,
DOI : 10.1006/fstl.1996.0097
INFLUENCE of OIL TEMPERATURE ON CONVECTIVE HEAT TRANSFER DURING IMMERSION FRYING, Journal of Food Processing and Preservation, vol.18, issue.5, pp.143-162, 2000. ,
DOI : 10.1111/j.1745-4530.1995.tb00369.x
A method for localizing fat distribution in deep-fat fried potato products. Lebensmittel-Wissenschaft und-Technologie, pp.346-348, 1989. ,
Correlation of moisture and oil concentration in French fries. LWT -Food Science and Technology, pp.445-448, 1991. ,
Effect of frying conditions on shrinkage and porosity of fried potatoes, Journal of Food Engineering, vol.43, issue.3, pp.147-154, 2000. ,
DOI : 10.1016/S0260-8774(99)00143-0
Effect of osmotic dedydration pretreatment on quality of french fries, Journal of Food Engineering, vol.49, issue.4, pp.339-345, 2001. ,
DOI : 10.1016/S0260-8774(00)00232-6
VISCOSITY and HEAT TRANSFER COEFFICIENTS FOR CANOLA, CORN, PALM, and SOYBEAN OIL, Journal of Food Processing and Preservation, vol.63, issue.6, pp.461-472, 1994. ,
DOI : 10.1111/j.1365-2621.1981.tb04882.x
Use of Artificial Neural Network to Predict Temperature, Moisture, and Fat in Slab-Shaped Foods with Edible Coatings During Deep-Fat Frying, Journal of Food Science, vol.32, issue.3, pp.978-983, 2000. ,
DOI : 10.1006/fstl.1997.0263
Heat and mass transfer in frying, In: Engineering and Food, pp.109-116, 1984. ,
Thermal properties of tortilla chips during deep fat frying, ASAE winter meeting, pp.92-6595, 1992. ,
Spatial distribution of oil after deep-fat frying of tortilla chips from a stochastic model, Journal of Food Engineering, vol.27, issue.3, pp.279-290, 1996. ,
DOI : 10.1016/0260-8774(95)00010-0
Factors affecting oil uptake in tortilla chips in deep-fat frying, Journal of Food Engineering, vol.31, issue.4, pp.485-498, 1997. ,
DOI : 10.1016/S0260-8774(96)00088-X
MODELING WATER LOSS DURING FRYING OF POTATO STRIPS: EFFECT OF SOLUTE IMPREGNATION, Drying Technology, vol.66, issue.7, pp.1303-1318, 2002. ,
DOI : 10.1081/DRT-120005854
Moisture, Oil and Energy Transport During Deep-Fat Frying of Food Materials, Food and Bioproducts Processing, vol.77, issue.3, pp.194-204, 1999. ,
DOI : 10.1205/096030899532475
Technical note: Modelling moisture loss during potato slice frying, International Journal of Food Science & Technology, vol.9, issue.2, 1989. ,
DOI : 10.1111/j.1365-2621.1989.tb00632.x
The determination of convective heat transfer coefficient during frying, Journal of Food Engineering, vol.39, issue.3, pp.307-311, 1999. ,
DOI : 10.1016/S0260-8774(98)00171-X
Heat Transfer During Frying of Potato Slices. Lebensmittel-Wissenschaft und-Technologie, pp.19-24, 1999. ,
Oil distribution in tortilla chips during deep-fat frying, ASAE Meeting. St. Joseph, Mich. Paper, pp.94-6506, 1994. ,
Mass and heat transfer during deep-fat frying of potato slices ???I. Rate of drying and oil uptake, LWT - Food Science and Technology, vol.28, issue.4, pp.395-403, 1995. ,
DOI : 10.1016/0023-6438(95)90023-3
Structure oil-absorption relationships during deep-fat frying, J. Food Science, vol.68, pp.2711-2716, 2003. ,
Oil distribution in fried potatoes monitored by infrared microspectroscopy, J. Food Science, vol.66, pp.918-923, 2001. ,
Oil partition in pretreated potato slices during frying and cooling, J. Food Eng, vol.81, pp.257-265, 2007. ,
Modeling heat and mass transfer in immersion frying. I, model development, J. Food Eng, vol.29, pp.211-226, 1996. ,
Study of texture and glass transition of French fried potatoes pretreated with soaking solutions, J, 2002. ,
A method for localizing fat distribution in deep-fat fried potato products, pp.346-348, 1986. ,
Effect of frying conditions on shrinkage and porosity of fried potatoes, J. Food Eng, vol.43, pp.147-154, 2000. ,
Crispy/crunchy crusts of cellular solid foods: a literature review with discussion, J. Texture Studies, vol.35, pp.445-492, 2004. ,
Thermal and physical properties of tortilla chips as a function of frying time, J. Food Proc. Pres, vol.19, pp.175-189, 1995. ,
Factors affecting oil uptake in tortilla chips in deep-fat frying, J. Food Eng, vol.31, pp.485-498, 1997. ,
Occurrence of ruptures on the surface of foods during frying, J. Texture Studies, vol.28, pp.27-46, 1997. ,
Physical properties of pre-treated potato chips, J. Food Eng, vol.79, pp.1474-1482, 2007. ,
Oil uptake in deep fat frying as affected by porosity, J. Food Science, vol.60, pp.767-769, 1995. ,
Deep-fat fried potato product oil uptake as affected by crust physical properties, J. Food Science, vol.60, pp.770-772, 1995. ,
Pore formation in apple during air-drying as a function of temperature: porosity and pore-size distribution, J. Sci. Food Agr, vol.85, pp.979-989, 2005. ,
A new approach to describe oil absorption in fried foods: a simulation study, J. Food Eng, vol.60, pp.167-175, 2003. ,
Distribution and quantification of oil uptake in French fries utilizing a radiolabeled 14C palmitic acid, J. Agric, 1997. ,
Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material, Eur. J. Lipid Sci. Technol, vol.102, pp.529-538, 2000. ,
Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process, Int. J. Food Sci. Technol, 2007. ,
URL : https://hal.archives-ouvertes.fr/hal-01194942
Caractérisation des transformations d'un aliment au cours de l'opération de friture profonde en vue de l'optimisation de sa conduite, 2007. ,
Industrial frying In deep frying; Chemistry, nutrition and practical applications, pp.258-270, 1996. ,
Optimization of deep-fat frying operations, Trends in Food Science & Technology, vol.2, pp.144-148, 1991. ,
DOI : 10.1016/0924-2244(91)90659-7
Modelling oil absorption during post-frying cooling I : Model development, Institution of Chemical Engineers, vol.83, pp.253-260, 2005. ,
DOI : 10.1205/fbp.05114
Thermal Conductivity of Potato between 50 and 100??C, Journal of Food Science, vol.44, issue.4, pp.256-257, 1991. ,
DOI : 10.1111/j.1365-2621.1991.tb05332.x
Frying of Nutritious Foods: Obstacles and Feasibility., Food Science and Technology Research, vol.7, issue.4, pp.265-279, 2001. ,
DOI : 10.3136/fstr.7.265
Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth, Advances in Colloid and Interface Science, vol.128, issue.130, pp.128-130, 2006. ,
DOI : 10.1016/j.cis.2006.11.013
Modelling of thermal and moisture diffusions in cylindrically shaped sausages during frying, Journal of Food Engineering, vol.28, issue.1, pp.35-43, 1996. ,
DOI : 10.1016/0260-8774(95)00026-7
The analysis of heat and mass transfer during frying of food using a moving boundary solution procedure, Heat and Mass Transfer, vol.34, issue.1, pp.69-77, 1998. ,
DOI : 10.1007/s002310050233
Modeling heat and mass transfer in immersion frying. I, model development, Journal of Food Engineering, vol.29, issue.2, pp.211-226, 1996. ,
DOI : 10.1016/0260-8774(95)00072-0
Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil, European Food Research and Technology, vol.218, issue.1, pp.20-25, 2003. ,
DOI : 10.1007/s00217-003-0807-z
A new approach to describe oil absorption in fried foods: a simulation study, Journal of Food Engineering, vol.35, issue.1, pp.1-22, 1998. ,
DOI : 10.1016/S0260-8774(98)00020-X
Factors affecting oil uptake in tortilla chips in deep-fat frying, Journal of Food Engineering, vol.31, issue.4, pp.485-498, 1997. ,
DOI : 10.1016/S0260-8774(96)00088-X
Initial Interfacial Tension and Oil Uptake by Deep-fat Fried Foods, Journal of Food Science, vol.29, issue.4, pp.804-807, 1994. ,
DOI : 10.1016/0021-9797(82)90319-8
Minimum Cooking Time for Potato Strip Frying, Journal of Food Science, vol.17, issue.3, pp.614-617, 1986. ,
DOI : 10.1137/0111030
Quality control in the use of deep frying oils, Journal of the American Oil Chemists Society, vol.24, issue.Suppl. 1, pp.1102-1108, 1984. ,
DOI : 10.1007/BF02636232
Caractérisation des Transformations d'un Aliment au Cours de l'Opération de Friture Profonde en Vue de l'Optimisation de sa Conduite, 2007. ,
Measurement of Thermal Conductivity Using a Modified Differential Scanning Calorimeter, Order no. DA9407298, pp.5279-146, 1993. ,
Heat Transfer handbook, 2003. ,
DOI : 10.1002/9781118671627
Experimental measurements of the effective thermal conductivity of a pseudo-porous food analogue over a range of porosities and mean pore sizes, Journal of Food Engineering, vol.63, issue.1, pp.87-95, 2004. ,
DOI : 10.1016/S0260-8774(03)00286-3
Modelling of a Batch Deep-Fat Frying Process for Tortilla Chips, Food and Bioproducts Processing, vol.75, issue.3, pp.181-190, 1997. ,
DOI : 10.1205/096030897531531
Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations, Journal of Food Engineering, vol.80, issue.1, pp.80-95, 2007. ,
DOI : 10.1016/j.jfoodeng.2006.05.013
Experimental determination of thermal conductivity of apple and potato at different moisture contents, Journal of Food Engineering, vol.30, issue.3-4, pp.263-268, 1996. ,
DOI : 10.1016/S0260-8774(96)00044-1
PHYSICOCHEMICAL CHANGES IN STARCH DURING DEEP-FAT FRYING OF A MOLDED CORN STARCH PATTY, Journal of Food Processing and Preservation, vol.64, issue.2, pp.443-460, 1997. ,
DOI : 10.1016/0260-8774(94)P2641-H
The analysis of heat and mass transfer during frying of food using a moving boundary solution procedure, Heat and Mass Transfer, vol.34, issue.1, pp.69-77, 1998. ,
DOI : 10.1007/s002310050233
Modeling heat and mass transfer in immersion frying. I, model development, Journal of Food Engineering, vol.29, issue.2, pp.211-226, 1996. ,
DOI : 10.1016/0260-8774(95)00072-0
True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures, Journal of Food Science, vol.12, issue.6, pp.1062-1066, 1998. ,
DOI : 10.1111/j.1365-2621.1998.tb15855.x
THERMAL CONDUCTIVITY of INDIAN UNLEAVENED FLAT BREAD (CHAPATI) AT VARIOUS STAGES of BAKING, Journal of Food Process Engineering, vol.44, issue.12, pp.227-235, 1993. ,
DOI : 10.1016/0260-8774(89)90039-3
Food Process Engineering, 1981. ,
DOI : 10.1007/978-94-010-9337-8
On the Thermal Conductivities of Single and Mixed Solids and Liquids and their Variation with Temperature, Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences, vol.191, issue.0, pp.399-440, 1898. ,
DOI : 10.1098/rsta.1898.0010
Measurement of Apparent Thermal Conductivity by the Thermal Probe Method, Journal of Testing and Evaluation, vol.28, pp.345-351, 2000. ,
Factors affecting oil uptake in tortilla chips in deep-fat frying, Journal of Food Engineering, vol.31, issue.4, pp.31-485, 1997. ,
DOI : 10.1016/S0260-8774(96)00088-X
Prediction of thermal conductivity of kernels and a packed bed of brown rice, Journal of Food Engineering, vol.80, issue.1, pp.241-248, 2007. ,
DOI : 10.1016/j.jfoodeng.2006.05.017
Food Properties Handbook, Boca Raton, 1995. ,
Criterion for Oil Uptake during Deep-fat Frying, Journal of Food Science, vol.9, issue.1, pp.204-206, 1993. ,
DOI : 10.1111/j.1365-2621.1993.tb03245.x
Effect of temperature on thermal properties of ???Record??? potatoes, International Journal of Food Science & Technology, vol.44, issue.3, pp.281-286, 1988. ,
DOI : 10.1111/j.1365-2621.1988.tb00580.x
Using neural networks to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity, Food Research International, vol.36, issue.6, pp.617-623, 2003. ,
DOI : 10.1016/S0963-9969(03)00012-7
Heat Transfer During Frying of Potato Slices, LWT - Food Science and Technology, vol.32, issue.1, pp.19-24, 1999. ,
DOI : 10.1006/fstl.1998.0494
Physical Properties of Foods, 2006. ,
Porosity and pore size distribution of starch materials, Journal of Food Engineering, vol.18, issue.3, pp.259-280, 1993. ,
DOI : 10.1016/0260-8774(93)90090-7
Determination of thermal conductivity and convective heat transfer coefficient during deep fat frying of ???Kro??tula??? dough, European Food Research and Technology, vol.39, issue.02, pp.351-356, 2005. ,
DOI : 10.1007/s00217-005-1176-6
Determining Internal Oil Uptake and Water Content of Fried Thin Potato Crisps, Food and Bioproducts Processing, vol.78, issue.3, pp.119-125, 2000. ,
DOI : 10.1205/096030800532851
Starches, p.94, 1999. ,
DOI : 10.1094/1891127012
Thermal conductivity of potato as a function of moisture content, Journal of Food Engineering, vol.17, issue.2, pp.153-160, 1992. ,
DOI : 10.1016/0260-8774(92)90058-E
Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process, International Journal of Food Science & Technology, vol.53, issue.8, 2007. ,
DOI : 10.1111/j.1365-2621.2007.01664.x
URL : https://hal.archives-ouvertes.fr/hal-01194942
POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS, Journal of Food Process Engineering, vol.53, issue.7, 2008. ,
DOI : 10.1111/j.1745-4530.2008.00267.x
URL : https://hal.archives-ouvertes.fr/hal-01191441