Buch, Englisch, 350 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 762 g
Reihe: Food Engineering Series
Buch, Englisch, 350 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 762 g
Reihe: Food Engineering Series
ISBN: 978-0-8342-1321-0
Verlag: Springer US
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.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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.
