Concepedia

Frying Heat Transfer

Frying Heat Transfer is a heat transfer mechanism characterized by the conduction of thermal energy from a hot lipid medium to a food product during immersion or surface contact, distinguished by simultaneous moisture evaporation, oil absorption, and surface browning reactions inherent to high-temperature lipid-based cooking processes.

209

Publications

11.3K

Citations

449

Authors

170

Institutions

Publications per year

2017–2026

27

Parents

Publications

209

Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

I. Sam Saguy, Dina Dana · Journal of Food Engineering · 2002 · 483 citations

, , +13

Structure Oil‐Absorption Relationships During Deep‐Fat Frying

P. B OUCHON, José Miguel Aguilera, D.L. Pyle · Journal of Food Science · 2003 · 311 citations

, , +12

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process

Aman Mohammad Ziaiifar, Nawel Achir, Francis Courtois et al. · International Journal of Food Science & Technology · 2008 · 301 citations

, , +17

A new look at the chemistry and physics of deep-fat frying

Michael M. Blumenthal · Food technology · 1991 · 290 citations

, , +14

Modeling heat and mass transfer in immersion frying. I, model development

Brian E. Farkas, R. Paul Singh, T. R. Rumsey · Journal of Food Engineering · 1996 · 277 citations

, , +16

1–5 of 209

Authors

449

  1. RG
    Rosana G. Moreira

    Texas A&M University, United States

    10 publications · 805 citations

    10

    h-index

  2. GT
    Gilles Trystram

    Laboratoire Ingénierie, Procédés, Aliments, France

    8 publications · 646 citations

    8

    h-index

  3. OV
    Olivier Vitrac

    AgroParisTech, France

    8 publications · 357 citations

    8

    h-index

  4. MN
    Michael Ngadi

    McGill University, Canada

    8 publications · 285 citations

    8

    h-index

  5. RP
    R. Paul Singh

    University of California, Davis, United States

    7 publications · 533 citations

    7

    h-index

1–5 of 449

Institutions

170

  1. Texas A&M University

    College Station, United States

    11 h-index

    19 publications

    1.4K citations

  2. Jiangnan University

    Wuxi, China

    11 h-index

    39 publications

    2.3K citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    8 h-index

    29 publications

    1.7K citations

  4. McGill University

    Montreal, Canada

    7 h-index

    17 publications

    657 citations

  5. Centre de Coopération Internationale en Recherche Agronomique pour le Développement

    Paris, France

    7 h-index

    17 publications

    757 citations

  6. Laboratoire Ingénierie, Procédés, Aliments

    Massy, France

    6 h-index

    7 publications

    686 citations

  7. University of California, Davis

    Davis, United States

    6 h-index

    12 publications

    1K citations

  8. Universidad de Santiago de Chile

    Santiago, Chile

    6 h-index

    15 publications

    1.3K citations

1–8 of 170

Venues

  1. Journal of Food Engineering

    45 publications · 3K citations

    29

    h-index

  2. LWT

    13 publications · 1.1K citations

    12

    h-index

  3. Food Chemistry

    11 publications · 552 citations

    11

    h-index

  4. Journal of Food Science

    JFS · 10 publications · 685 citations

    10

    h-index

  5. 9

    h-index

1–5