A Study on Heat and Mass Transfer During Deep-Fat Frying
碩士 === 國立臺灣大學 === 農業機械工程學系 === 84 === The significant changes of phase transformation of liquid water to vapor and evaporation of moisture of moisture result in primary weight loss during deep-fat frying. During the procedure of deep-fat fr...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66818552948248611863 |