Frysafe
The aim of Frysafe Project is the development of a novel technique based on spontaneous capillary penetration (wicking) of culinary oils into porous media that determines the quality of an oil used for frying.
The prototype of the technique
The aim of Frysafe Project is the development of a novel technique based on spontaneous capillary penetration (wicking) of culinary oils into porous media that determines the quality of an oil used for frying.
The prototype of the technique
| Ass. Prof. Eleni Kalogianni Department of Food Technology |
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School of Food Technology and Nutrition |
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+30 2310 013 907 |
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