Purdue University Graduate School
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Physical Properties of Food Oils and Factors Affecting Bubble Dynamics During Frying

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posted on 2019-06-10, 17:32 authored by Shreya Narayan SahasrabudheShreya Narayan Sahasrabudhe
The study is focused on study of surface and interfacial properties of oil at high temperatures, to understand the mechanisms of heat transfer and oil absorption during frying

Funding

AFRI Grant no. 2014-67017-21831 from the USDA National Institute of Food and Agriculture, Improving Food Quality – A1361

History

Degree Type

  • Doctor of Philosophy

Department

  • Food Science

Campus location

  • West Lafayette

Advisor/Supervisor/Committee Chair

Dr. Brian Farkas

Additional Committee Member 2

Dr. Carlos Corvalan

Additional Committee Member 3

Dr. Owen Jones

Additional Committee Member 4

Dr. Osvaldo Campanella

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    Categories

    Keywords

    fryingsurface tensionwettabilitycontact angleHeat and Mass Transferoil absorptionhigh temperatureoil propertiesFood EngineeringFood Chemistry and Molecular Gastronomy (excl. Wine)Fluidisation and Fluid MechanicsFood Processing

    Licence

    CC BY 4.0

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