A matlab-based graphical user interface (GUI) to predict the food quality during frying process
The phenomena of heat and mass transfer are occur during deep frying process due to physicochemical changes that affects the colour and moisture content of food quality. The inconsistent quality of fried foods makes it gruelling to fabricate luscious and satisfying fried foods at all times. Therefor...
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| フォーマット: | 学位論文 |
| 出版事項: |
2022
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