Performance Assessment of a Potato Crisp Frying Process

dc.contributor.author	Genc, S.
dc.contributor.author	Hepbasli, A.
dc.date.accessioned	2021-01-25T20:49:54Z
dc.date.available	2021-01-25T20:49:54Z
dc.date.issued	2015
dc.identifier	10.1080/07373937.2014.994066
dc.identifier.issn	07373937
dc.identifier.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84928206578&doi=10.1080%2f07373937.2014.994066&partnerID=40&md5=37f639aabd0a5a2c76464a6bf3db2f14
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/10350
dc.description.abstract	Frying is a common and popular cooking method, which has been widely used in food manufacturing, though it is a very energy-intensive process. Energy analysis has been commonly used to assess the performance of fryers. In this study, we attempted to exerg
dc.language.iso	English
dc.publisher	Drying Technology
dc.title	Performance Assessment of a Potato Crisp Frying Process
dc.type	Article
dc.relation.firstpage	865
dc.relation.lastpage	875
dc.relation.volume	33
dc.relation.issue	7
dc.description.affiliations	Vocational School, Department of Food Processing, Yasar University, Bornova, İzmir, Turkey; Department of Energy Systems Engineering, Yasar University, Bornova, İzmir, Turkey

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