dc.creatorVilla Saravia, Luis Tadeo
dc.creatorLozano, Ricardo F.
dc.creatorVilte, Maria del Socorro
dc.date.accessioned2018-10-18T15:22:19Z
dc.date.accessioned2018-11-06T13:36:58Z
dc.date.available2018-10-18T15:22:19Z
dc.date.available2018-11-06T13:36:58Z
dc.date.created2018-10-18T15:22:19Z
dc.date.issued2016-01
dc.identifierVilla Saravia, Luis Tadeo; Lozano, Ricardo F.; Vilte, Maria del Socorro; The vigorous Bubbling step in the Potato Immersion Frying Process: Influence of a Previous water thermal treatment; Praise Worthy Prize; International Review of Chemical Engineering; 8; 1; 1-2016; 8-12
dc.identifier2035-1755
dc.identifierhttp://hdl.handle.net/11336/62700
dc.identifier2533-1760
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1877429
dc.description.abstractThe central aim of the present work is devoted to study the effect on the earlier or Vigorous Bubbling step of the potato immersion frying process when a previous water heating treatment is applied to the potato samples. In such step, the occurrence of a Moving Front in the samples, from the external surface toward the symmetry center is experimentally observed. Such Moving Front separates two different zones: peripheral and central. Precisely, the influence of the water heating treatment of the potato samples on the dynamical behavior of the Moving Front is analyzed.
dc.languageeng
dc.publisherPraise Worthy Prize
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.praiseworthyprize.org/jsm/index.php?journal=ireche&page=article&op=view&path%5B%5D=18365
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectFRYING
dc.subjectPOTATO
dc.subjectIMMERSION
dc.subjectPREATREMENT
dc.titleThe vigorous Bubbling step in the Potato Immersion Frying Process: Influence of a Previous water thermal treatment
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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