Thesis_Shreya.pdf (2.06 MB)
Download filePhysical Properties of Food Oils and Factors Affecting Bubble Dynamics During Frying
thesis
posted on 2019-06-10, 17:32 authored by Shreya Narayan SahasrabudheShreya Narayan SahasrabudheThe 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