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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.
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Contenuti
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.
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Book by Moreira Rosana G CastellPerez M Elena Barrufet Mar
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series; A Chapman & Hall Food Science Book)
Editore:
Aspen, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
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Rilegato
Prima edizione
Da: killarneybooks, Inagh, CLARE, Irlanda
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Good. 1st Edition. Hardcover, xiii + 350pp + 8 pages of glossy colour plates, NOT ex-library. Printed in the USA. Clean and bright interior with unmarked text, free of inscriptions and stamps, firmly bound. A straightened corner fold on a couple of pages; a short crease to the upper edge of several leaves. Boards show cosmetic scratches and faint shelfwear. Issued without a dust jacket. -- Contents: 1. Introduction [Importance of Frying; Frying Equipment; Frying Oil; Oil and Food Quality; Snack Food Industry: Production and Marketing] 2. Fried Product Processing and Characteristics [Potato-based Products; Corn-based Products; Fried Bread and Fritters; Breaded or Battered Products; Characteristics of Raw and Fried Products] 3. Frying Oil Characteristics [What Are Fats and Oils?; Types of Frying Oils; How and When Oil Deteriorates; Physical Properties of Frying Oils; Fat Substitutes: Olestra; Regulations; Notations] 4. Fried Product Quality [Quality Properties of Fried Product; Fried Product Grade Standards; Food Quality Properties; Notations; Appendix 4-a: Score Sheets for Frozen Fried Potatoes and Frozen Breaded Onion Rings] 5. Introductory Analysis of Frying Systems [Deep-fat Frying; Process; Frying Oil; Product] 6. Theory and Simulation of Frying [Physical Properties; Mass Diffusion Coefficient; Convective Heat Transfer Coefficient; Single-piece Frying; Batch Frying; Notations] 7. Oil Absorption in Fried Foods [Phenomenon of Oil Absorption; Theoretical Treatment of Porous Media; Properties of Porous Food Materials; Statistical Description of Porous Media; Fluid Transport Mechanisms; Interaction of Fluids with Surfaces; Capillary Pressure; Oil Absorption in Porous Food During Cooling; Notations] 8. Deep-fat Frying Systems [Batch Frying Systems; High-capacity Frying Systems] 9. Continuous Fryer Control Systems [Continuous-frying Systems; Process Control Systems; A Case Study; Notations; Terminologies] 10. Low-fat Tortilla Chips [Structural Description of the Tortilla Chip Process; Sun-dried Tortilla Chips; Impingement Drying of Tortilla Chips; Superheated Steam Impingement Drying; Superheated Steam vs Dry Air Impingement Drying; Notations] 11. Packaging Fried Snacks [Purpose of Packaging; Packaging Requirements for Fried Snacks; Barrier Materials Available; Package Selection; Product Shelf Life; Future Trends; Notations]; Index -- 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. Codice articolo 007448
Quantità: 1 disponibili
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Deep Fat Frying: Fundamentals and Applications
Da: Basi6 International, Irving, TX, U.S.A.
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Codice articolo ABEJUNE24-317308
Quantità: 2 disponibili
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Deep Fat Frying
Editore:
Wolters Kluwer Law & Business, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
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Da: Books Puddle, New York, NY, U.S.A.
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Condizione: New. pp. 376. Codice articolo 262167065
Quantità: 1 disponibili
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Deep Fat Frying
Editore:
Wolters Kluwer Law & Business, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
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Da: Majestic Books, Hounslow, Regno Unito
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Condizione: New. pp. 376. Codice articolo 5680838
Quantità: 1 disponibili
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Deep Fat Frying: Fundamentals and Applications
Print on DemandDa: moluna, Greven, Germania
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 d. Codice articolo 5976693
Quantità: Più di 20 disponibili
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series)
Da: Ria Christie Collections, Uxbridge, Regno Unito
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Condizione: New. In. Codice articolo ria9780834213210_new
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Deep Fat Frying: Fundamentals and Applications
Print on DemandDa: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 376 pp. Englisch. Codice articolo 9780834213210
Quantità: 2 disponibili
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Deep Fat Frying: Fundamentals and Applications
Editore:
Springer US, Springer New York Jun 1999, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. Neuware -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. 376 pp. Englisch. Codice articolo 9780834213210
Quantità: 2 disponibili
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Deep Fat Frying: Fundamentals and Applications
Editore:
Springer US, Springer New York, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
Nuovo
Rilegato
Da: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Codice articolo 9780834213210
Quantità: 1 disponibili
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series)
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. Codice articolo ABLIING23Mar2317530006238
Quantità: Più di 20 disponibili