Advances in deep-fat frying of foods
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Serpil Sahin; Servit Gulum Sumnu
- ناشر : Boca Raton : CRC Press
- چاپ و سال / کشور: 2009
- شابک / ISBN : 9781420055580
Description
Introduction, Serpil Sahin and Servet Gulum Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaquin Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N. Zuniga Physical Properties of Fried Products, Gauri S. Mittal Acrylamide Formation During Frying, Bertrand Matthaus Microstructural Changes During Frying of Foods, Michael Ngadi, Akinbode A. Adedeji, and Lamin Kassama Flavor Changes During Frying, Kathleen Warner Rheology of Batters Used in Frying, Teresa Sanz and Ana Salvador Quality of Battered or Breaded Fried Products, Susana Fiszman Industrial Frying, Monoj K. Gupta Alternative Frying Technologies, Serpil Sahin and Servet Gulum Sumnu
Deep fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. This book explains frying process by combining engineering principles with fundamentals of biochemistry. It reviews heat and mass transfer and variations found in the physical properties of food during frying.
