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Deep Fat Frying : Fundamentals and Applications - Maria A. Barrufet

Deep Fat Frying

Fundamentals and Applications


Published: 30th June 1999
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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.

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.

ISBN: 9780834213210
ISBN-10: 0834213214
Series: Food Engineering Series
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 350
Published: 30th June 1999
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 23.5 x 15.5  x 2.49
Weight (kg): 0.76