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

Wednesday, October 8, 2014 08:45
Macdonald-Stewart Building MS2-022 (Faculty Lounge), 21111 Lakeshore Road, St Anne de Bellevue, QC, H9X 3V9, CA

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.

Everyone in the McGill community is welcome to attend a PhD oral defense. Please join us in celebrating the accomplishments of our PhD candidates.

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