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

Sahasrabudhe, Shreya Narayan

doi:10.25394/PGS.7963763.v1

Thesis_Shreya.pdf (2.06 MB)

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

thesis

posted on 10.06.2019, 17:32 by Shreya 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

Usage metrics

Keywords

frying surface tension wettability contact angle Heat and Mass Transfer oil absorption high temperature oil properties

Licence

CC BY 4.0

Physical Properties of Food Oils and Factors Affecting Bubble Dynamics 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

Department

Campus location

Advisor/Supervisor/Committee Chair

Additional Committee Member 2

Additional Committee Member 3

Additional Committee Member 4

Usage metrics

Categories

Keywords

Licence

Exports