Items related to Deep Fat Frying: Fundamentals and Applications (Food...
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" may belong to another edition of this title.
- PublisherSpringer
- Publication date1999
- ISBN 10 0834213214
- ISBN 13 9780834213210
- BindingHardcover
- LanguageEnglish
- Number of pages364
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Deep Fat Frying: Fundamentals and Applications
Seller: Basi6 International, Irving, TX, U.S.A.
Seller rating 5 out of 5 stars
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Seller Inventory # ABEJUNE24-317308
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series; A Chapman & Hall Food Science Book)
Seller: killarneybooks, Inagh, CLARE, Ireland
Seller rating 5 out of 5 stars
Hardcover. Condition: 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. Seller Inventory # 007448
Quantity: 1 available
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Deep Fat Frying
Published by
Wolters Kluwer Law & Business, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
New
Hardcover
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. 376. Seller Inventory # 262167065
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Deep Fat Frying
Published by
Wolters Kluwer Law & Business, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
New
Hardcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. pp. 376. Seller Inventory # 5680838
Quantity: 1 available
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series)
Seller: Lucky's Textbooks, Dallas, TX, U.S.A.
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Condition: New. Seller Inventory # ABLIING23Mar2317530006238
Quantity: Over 20 available
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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Condition: New. In. Seller Inventory # ria9780834213210_new
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Deep Fat Frying: Fundamentals and Applications
Print on DemandSeller: moluna, Greven, Germany
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Gebunden. Condition: 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. Seller Inventory # 5976693
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Deep Fat Frying: Fundamentals and Applications
Print on DemandSeller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - 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. 376 pp. Englisch. Seller Inventory # 9780834213210
Quantity: 2 available
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Deep Fat Frying: Fundamentals and Applications
Published by
Springer US, Springer New York, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
New
Hardcover
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Seller Inventory # 9780834213210
Quantity: 1 available
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series)
Seller: Mispah books, Redhill, SURRE, United Kingdom
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Hardcover. Condition: Like New. Like New. book. Seller Inventory # ERICA75808342132145
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