Optimization and analysis of heat and mass transfer parameters during hot air frying of chicken fillet
This study investigated the effects of temperature, air velocity, and frying time on heat and mass transfer during the hot air frying of chicken fillets. Experiments were conducted at temperatures of 160, 180, and 200 °C, air velocities of 1.5, 2.5, and 3.5 m/s, and frying times of 600, 1200, and 18...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001283 |
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