Barrufet maria (12 risultati)

Condizione: Very Good. : Koadroko emakumearen bila es el segundo libro de la serie Ameslari, escrito por Roser Barrufet i Soldevila y publicado por Ibaizabal Edelvives en 2002. Este libro de tapa blanda, con 192 páginas, está escrito en euskera y dirigido a un público juvenil. La historia se desarrolla en un ambiente de ficción general, ideal para lectores de entre 12 años en adelante. EAN: 9788483256633 Tipo: Libros Categoría: Infantil y Juvenil Título: Koadroko emakumearen bila Autor: Roser Barrufet i Soldevila Editorial: Editorial Ibaizabal Idioma: eu Páginas: 200 Formato: tapa blanda Año de publicación: 2002.…

tapa blanda. Condizione: 2ª Mano - Bueno. 2ª Mano. Ibaizabal Edelvives, S. A. 2002. Ameslari, 2. Idioma euskera, con tejuelo. Libro.

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.…

Condizione: Akzeptabel. Zustand: Akzeptabel | Seiten: 376 | Sprache: Englisch | Produktart: Bücher | 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.…

Condizione: New.

Condizione: New.

Hardcover. Condizione: gut. 1999. Deep Fat Frying: Fundamentals and Applications In englischer Sprache. pages.

Hardcover. Condizione: Brand New. 1st edition. 350 pages. 9.50x6.25x1.00 inches. In Stock.

Condizione: As New. Unread book in perfect condition.

Tapa blanda. Condizione: Como nuevo. En Euskera Los beneficios de la venta de este libro se dirigen en un 100% a proyectos a favor de personas en exclusion social.

Condizione: Aceptable. Atención: Antiguo soporte de biblioteca, laminado, etiquetas. Gracias, su compra ayuda a financiar programas para combatir el analfabetismo.

Gebunden. 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.…