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Deep Fat Frying: Fundamentals and Applications

Rosana G. Moreira, M. Elena Castell-Perez, Maria Barrufet (Autoren)

Buch | Hardcover

350 Seiten

1999 | 1999 ed.
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-1321-0 (ISBN)

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This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute measurement on-line is assessed, modeling and simulation of batch and continuous frying systems are covered in detail, and process control application is described. Color plates.

Introduction. Fried Product Processing and Characteristics. Frying Oil Characteristics. Fried Product Quality. Introductory Analysis of Frying Systems. Theory and Simulation of Frying. Oil Absorption in Fried Foods. Deep-Fat Frying Systems. Continuous Fryer Control Systems. Low-Fat Tortilla Chips. Packaging Fried Foods. Index.

Erscheint lt. Verlag	30.6.1999
Reihe/Serie	Food Engineering Series
Zusatzinfo	XIV, 350 p.
Verlagsort	Philadelphia
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8342-1321-4 / 0834213214
ISBN-13	978-0-8342-1321-0 / 9780834213210
Zustand	Neuware