ShareCONVECTION OVEN DETERMINATION OF LOSS OF MASS ON DRYING OF QUICK FROZEN FRENCH FRIED POTATOES.
Author(s) : BILTCLIFFE D. O.
Type of article: Article
Summary
PROPOSAL OF A METHOD FOR DOSING, BY GRAVIMETRY, WATER IN FROZEN POTATO CHIPS, USING A CONVECTION OVEN, 16 HRS AT 376 K (103 DEG C). THE REPEATABILITY, REPRODUCTIBILITY AND SIMPLICITY OF THE METHOD MAKE IT SUITABLE AS AN OFFICIAL METHOD. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-191610.
Details
- Original title: CONVECTION OVEN DETERMINATION OF LOSS OF MASS ON DRYING OF QUICK FROZEN FRENCH FRIED POTATOES.
- Record ID : 1985-2547
- Languages: English
- Source: J. Assoc. off. anal. Chem. - vol. 67 - n. 3
- Publication date: 1984
Links
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Indexing
- Themes: Precooked food
- Keywords: Oven; Measurement; Drying; Fried potato; Precooked food; Weight loss; Convection; Freezing
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