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.
Series: Food Engineering Series
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