| 1 |
Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient
van Koerten KN, Somsen D, Boom RM, Schutyser MAI
Journal of Food Engineering, 197, 60, 2017 |
| 2 |
A pore inactivation model for describing oil uptake of French fries during pre-frying
van Koerten KN, Schutyser MAI, Somsen D, Boom RM
Journal of Food Engineering, 146, 92, 2015 |
| 3 |
Manufacturing of par-fried French-fries - Part 1: Production yield as a function of number of tubers per kilogram
Somsen D, Capelle A, Tramper J
Journal of Food Engineering, 61(2), 191, 2004 |
| 4 |
Manufacturing of par-fried French-fries - Part 2: Modelling yield efficiency of peeling
Somsen D, Capelle A, Tramper J
Journal of Food Engineering, 61(2), 199, 2004 |
| 5 |
Manufacturing of par-fried French-fries - Part 3: a blueprint to predict the maximum production yield
Somsen D, Capelle A, Tramper J
Journal of Food Engineering, 61(2), 209, 2004 |
| 6 |
Production yield analysis in the poultry processing industry
Somsen D, Capelle A, Tramper J
Journal of Food Engineering, 65(4), 479, 2004 |
