In situ visualization of fluid flow during deep-fat frying process using ultr...

Microstructural change in the internal porous structure of foods during deep-frying is one of the main factors affecting the amount of oil in the final product. Understanding...食品在油炸（deep-frying）过程中内部多孔结构的微观结构变化，是影响最终产品含油量的主要因素之一。深入理解……