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ABSTRACTPotato strips were coated with xanthan gum solutions (0.3, 0.6, 0.9%, w/v) which exhibited shear‐thinning and weak gel‐like characteristics. Then, the effects of the surface coating on heat transfer during deep‐fat frying of the potato strips were investigated as a function of concentration of xanthan gum solutions. Deep‐fat frying of surface‐coated potato strips exhibited sigmoidal temperature...
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