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Physical Properties of Food Oils and Factors Affecting Bubble Dynamics During Frying

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thesis
posted on 10.06.2019, 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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