Manufacturing of par-fried French-fries Part 3: a blueprint to predict the maximum production yield

Autor:	Derk Somsen, Johannes Tramper, Anthony Capelle
Rok vydání:	2004
Předmět:	Bio Process Engineering Engineering business.industry French fries Yield (finance) Organic Chemistry Yield efficiency Agricultural engineering Organische Chemie Blueprint Production (economics) potato-tubers business VLAG Food Science
Zdroj:	Journal of Food Engineering 61 (2004) 2 Journal of Food Engineering, 61(2), 209-219
ISSN:	0260-8774
DOI:	10.1016/s0260-8774(03)00150-x
Popis:	Very little research on the production yield of par-fried French-fries has been reported in the literature. This paper bridges the knowledge gap and outlines the development of a model to predict the maximum production yield of par-fried French-fries. This yield model can be used to calculate the yield efficiency of French-fries processing, according to the PYA-method (production yield analysis). (C) 2003 Elsevier Ltd. All rights reserved.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff52da48eb2c1e9913b5a7289a8fce59 https://doi.org/10.1016/s0260-8774(03)00150-x Zobrazit plný text záznamu Full Text from ScienceDirect