Adedeji A A, Ngadi M O, Raghavan G S V. 2009. Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. J Food Engineering, 91(1): 146?153.Alvis A, Vélez C, Rada-Mendoza M, Villamiel M, Villada H S. 2009. Heat transfer coefficient during deep-fat frying. Food Control, 20(4): 321?325.AOAC. 1975. Official Methods of Analysis of the Association of Official Analytical Chemists. Washington, DC: Association of Official Analytical Chemists.Bird R B, Stewart W E, Lightfoot E N. 2001. Transport Phenomena. Lodon: John Wiley and Sons.Bon J, Simal S, Rossello C, Mulet A. 1997. Drying characteristics of hemispherical solids. J Food Engineering, 34(2): 109?122.Costa R M, Oliveira F A R, Delaney O, Gekas V. 1999. Analysis of the heat transfer coefficient during potato frying. J Food Engineering, 39(3): 293?299.Crank J. 1975. The Mathematics of Diffusion. London, UK: Oxford University Press.Debnath S, Rastogi N K, Gopala Krishna A G, Lokesh B R. 2009. Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study. LWT-Food Sci Technol, 42(6): 1054?1058.Dong M H, Sang D Z, Wang P, Wang X M, Yang J C. 2007. Changes in cooking and nutrition qualities of grains at different positions in a rice panicle under different nitrogen levels. Rice Sci, 14(2): 141?148.Doymaz I. 2004. Convective air drying characteristics of thin layer carrots. J Food Engineering, 61(3): 359?364.FAO. 2008. FAO Statistcs Agriculture Data. http://faostat.fao.org/ site/339/default.aspx.Farinu A, Baik O-D. 2007. Heat transfer coefficients during deep fat frying of sweetpotato: Effects of product size and oil temperature. Food Res Int, 40(8): 989?994.Farinu A, Baik O-D. 2008. Convective mass transfer coefficients in finite element simulations of deep fat frying of sweetpotato. J Food Engineering, 89(2): 187?194.Ghasemi E, Mosavian M T H, Khodaparast M H H. 2009. Effect of stewing in cooking step on textural and morphological properties of cooked rice. Rice Sci, 16(3): 243?246.Hubbard L J, Farkas B E. 2000. Influence of oil temperature on convective heat transfer during immersion frying. J Food Process Preserv, 24(2): 143?162.Park K J, Vohnikova Z, Brod F P R. 2002. Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.). J Food Engineering, 51(3): 193?199.Kashaninejad M, Mortazavi A, Safekordi A, Tabil L G. 2007. Thin-layer drying characteristics and modeling of pistachio nuts. J Food Engineering, 78(1): 98?108.Liu Q H, Zhou X B, Yang L Q, Li T. 2009. Effects of chalkiness on cooking, eating and nutritional qualities of rice in two indica varieties. Rice Sci, 16(2): 161?164.Maneerote J, Noomhorm A, Takhar P S. 2009. Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers. LWT-Food Sci Technol, 42(4): 805?812.Momiyama D T.1981. Method for Making a Rice-cracker or Senbei. United States, 4247567. Yamashiro Seika Kabushiki Kaisha (Aichi, JP), Sakata Beika Kabushiki Kaisha (Yamagata, JP).Sun G X, Williams P N, Zhu Y G, Deacon C, Carey A M, Raab A, Feldmann J, Meharg A A. 2009. Survey of arsenic and its speciation in rice products such as breakfast cereals, rice crackers and Japanese rice condiments. Environ Int, 35(3): 473?475.YildIz A T, Palazoglu K, Erdogdu F. 2007. Determination of heat and mass transfer parameters during frying of potato slices. J Food Engineering, 79(1): 11?17. |