Three-dimensional modeling of coupled momentum, heat, and mass transfer during potato frying: Effects of oil temperature, type, frying load, and fryer heating cycles.

Curr Res Food Sci · 2025 · PMC12173139 · PMID 40529652

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14 , the average temperature of the potatoes increased with rising oil temperature and decreasing frying load, and consequently, the evaporation rate also showed an increasing trend.

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