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Reduction of fat uptake in fried foods is a difficult task for processors because the involved transport mechanisms are not fully understood and a large number of frying parameters affect the physico-chemical changes in foods.Frying is an unsaturated porous media problem involving transport of water,oil and vapors in the food matrix over a hierarchy of spatial scales.Hybrid mixture theory of porous media was used to integrate the transport processes with quality changes in foods at micro and macroscales.