Rosana Moreira, Maria Elena Castell-Perez, and
Maria Barrufet
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.
Highlights: 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.
350 pages, 1999, Hardbound - ISBN 0-8342-1321-4
Catalog #310
$167.00 ea. Continental USA - Including Shipping Via UPS
$199.00 ea. Outside USA - Including Shipping Via Airmail
All orders must be paid in U.S. Funds - All books shipped postage paid
