Effect of food sample geometry on heat and mass transfer rate and cooking time during deep fat frying process

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dc.contributor.author Sinha, Ankita
dc.contributor.author Bhargav, Atul
dc.contributor.other 23rd National Heat and Mass Transfer Conference and 1st International ISHMT-ASTFE Heat and Mass Transfer Conference (ISHMT 2015),
dc.coverage.spatial Kerala, IN
dc.date.accessioned 2016-01-05T08:54:36Z
dc.date.available 2016-01-05T08:54:36Z
dc.date.issued 2015-12
dc.identifier.citation Sinha, Ankita and Bhargav, Atul, "Effect of food sample geometry on heat and mass transfer rate and cooking time during deep fat frying process", in the 23rd National Heat and Mass Transfer Conference and 1st International ISHMT-ASTFE Heat and Mass Transfer Conference (ISHMT 2015), Kerala, IN, Dec. 17-20, 2015. en_US
dc.identifier.uri https://repository.iitgn.ac.in/handle/123456789/2051
dc.description.statementofresponsibility by Ankita Sinha and Atul Bhargav
dc.language.iso en_US en_US
dc.publisher The Indian Society for Heat and Mass Transfer (ISHMT) en_US
dc.subject Food sample geometry en_US
dc.subject Heat and mass transfer rate en_US
dc.subject Cooking time en_US
dc.subject Deep fat frying process en_US
dc.title Effect of food sample geometry on heat and mass transfer rate and cooking time during deep fat frying process en_US
dc.type Article en_US


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