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TABLE OF THE CONTENTS

INTRODUCTION …………………………………………………………..3

METHOD and MATERIALS……………………………………………....3

Experimental Materials………………………………………………5

Stella Modelling……………………………………………………….7

CONCLUSION………………………………………………………………9

APPENDIX……………………………………………………………….......11

REFERENCES………………………………………………………….15

During potato frying, heat is transferred from the frying medium to the product surface by convection and from the surface to the inside by conduction; moisture is transferred from the interior to the surface. As frying progresses, the evaporation front moves towards the centre, a surface crust is formed, and eventually the temperature of the potato surface rises to that of the oil. As a result, high temperature and low moisture conditions develop as frying proceeds, and bring about the desirable characteristics (color, texture, and flavor) of potato. The authors consider that frying is controlled by the heat transfer between the oil and the potato. Thus, the knowledge of the heat transfer coefficient (h) is most important for process modeling.

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