Frying is an efficient heat transfer process that is very commonly used in the food industry. Even though the technology has been studied for many years, there are still many gaps in the understanding exist. We research on the fundamental aspects of this process along with the product changes and the physico-chemical changes in the products during frying.
The current projects include:
1. Understanding the physico-chemical changes in French fries during processing.
2. Investigating the structural changes in French fries during processing by using micro CT Scanning technique.