Deep Fat Frying: Fundamentals and Applications

Rosana G. Moreira

ISBN 10: 0834213214 / ISBN 13: 9780834213210

Published by Springer US, Springer New York Jun 1999, 1999

About this Item

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.

Seller Inventory # 9780834213210

Bibliographic Details

• Title: Deep Fat Frying: Fundamentals and Applications
• Publisher: Springer US, Springer New York Jun 1999
• Publication Date: 1999
• Language: English
• ISBN 10: 0834213214
• ISBN 13: 9780834213210
• Binding: Buch
• Condition: Neu

About this title

Synopsis

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.

Synopsis

Two agricultural engineers and a petroleum engineer (all Texas A&M U.) examine one of the oldest and most common methods of processing food, explaining its theoretical principles as they are applied. They consider such aspects as the importance of deep-fat frying worldwide, the impact of food type on frying design, what makes oil a suitable medium