PhD Oral Defense: Microstructure and Surface Characteristics of Fried Batter Coatings

PhD Oral Defense of Jamshid Rahimi, Department of Bioresource Engineering

Effects of batter formulation, pre-drying time and pre-heating temperature on surface characteristics and microstructure of fried batter using scanning electron microscopy and image processing techniques were investigated. The study also evaluated different fractions of inter-particle spaces of fried batter when occupied by air, moisture and fat. The effects of the parameters on porosity and mass transfer of fried batter were also studied.

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