Rosana G. Moreira,
M. Elena Castell-Perez,
Maria Barrufet
Springer US
1999e druk, 1999
9780834213210
Deep Fat Frying: Fundamentals and Applications
Specificaties
Gebonden, 350 blz.
|
Engels
Springer US |
1999e druk, 1999
ISBN13: 9780834213210
Rubricering
Onderdeel van serie
Food Engineering Series
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
ISBN13:9780834213210
Taal:Engels
Bindwijze:gebonden
Aantal pagina's:350
Uitgever:Springer US
Druk:1999
Serie:Food Engineering Series
Inhoudsopgave
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.