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  1. 1
    Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

    Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient von van Koerten, K.N., Somsen, D., Boom, R.M., Schutyser, M.A.I.

    Veröffentlicht in Journal of food engineering

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  2. 2
    Crust morphology and crispness development during deep-fat frying of potato

    Crust morphology and crispness development during deep-fat frying of potato von van Koerten, K.N., Schutyser, M.A.I., Somsen, D., Boom, R.M.

    Veröffentlicht in Food research international

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  3. 3
    A pore inactivation model for describing oil uptake of French fries during pre-frying

    A pore inactivation model for describing oil uptake of French fries during pre-frying von van Koerten, K.N., Schutyser, M.A.I., Somsen, D., Boom, R.M.

    Veröffentlicht in Journal of food engineering

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  4. 4
    Cross-flow deep fat frying and its effect on fry quality distribution and mobility

    Cross-flow deep fat frying and its effect on fry quality distribution and mobility von van Koerten, K. N., Schutyser, M. A. I., Somsen, D., Boom, R. M.


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