Deep Fat Frying: Fundamentals and Applications

Rosana G. Moreira

ISBN 10: 0834213214 / ISBN 13: 9780834213210

Editore: Springer US, Springer New York Jun 1999, 1999

Riguardo questo articolo

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

Dati bibliografici

• Titolo: Deep Fat Frying: Fundamentals and Applications
• Editore: Springer US, Springer New York Jun 1999
• Data di pubblicazione: 1999
• Lingua: Inglese
• ISBN 10: 0834213214
• ISBN 13: 9780834213210
• Rilegatura: Buch
• Condizione: Neu
• Dimensioni: 235 L x 157 A x 28 P (millimetri) 235 millimetri di larghezza per 157 millimetri di altezza per 28 millimetri di profondità
• Peso: 762 grammi

Descrizione articolo

Riassunto

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.

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.