Output details
15 - General Engineering
University of the West of Scotland
Article title
Modelling of energy flows in potato crisp frying processes
Type
D - Journal article
Title of journal
Applied Energy
Article number
-
Volume number
89
Issue number
1
First page of article
81
ISSN of journal
03062619
Year of publication
2012
URL
-
Number of additional authors
3
Additional information
This is an EPSRC funded project and this paper is very original to simulate the energy consumption in the real industrial frying process. The main value of the paper is in the contribution of the removal of surface water of potato slices before frying since it costs 4-10% of the total frying energy. This point has been quickly cited and verified by recent publication. (Lioumbas, et al. Surface water evaporation and energy components analysis during potato deep fat frying, Food Research International, 48(1) 2012 307-315). The author has been invited as a keynote speaker to present on national conference and appreciated by the industry collaborator.
Interdisciplinary
-
Cross-referral requested
-
Research group
None
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
