Frying Technology and Practices - Rilegato

Rilegato

ISBN 10: 1893997316 ISBN 13: 9781893997318

Casa editrice: AOCS Publishing, 2004

Riassunto

This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topics include basic frying oil chemistry and the techniques for the protection of the frying oil; frying techniques for coated foods; food safety and regulatory aspects related to frying; package issues; and the proper techniques required for the day-to-day operation of a frying process.

Su questo libro

Contenuti:

1. The Frying Industry
2. Chemical and Physical Reactions in Oil During Frying
3. Selection of Frying Oil
4. Role of Antioxidants and Polymerization Inhibitors in Protecting Frying Oils
5. Procedures for Oil Handling in a Frying Operation
6. The Effect of Oil Processing on Frying Oil Stability
7. Critical Factors in the Selectrion of an Industrial Fryer
8. Critical Elements in the Selection and Operation of Restaurant Flyers
9. Technology of Coating and Frying Food Products
10. Fried Foods and Their Interaction with Packaging
11. Toxicology of Frying Fats and Oils
12. Regulatory Requirements for Frying Industry

Su questa edizione

• Editore: AOCS Publishing
• Data di pubblicazione: 2004
• ISBN 10: 1893997316
• ISBN 13: 9781893997318
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 231
• Redattore: Gupta Monoj K., Warner Kathleen, White Pamela J.