Deep Fat Frying: Fundamentals and Applications

by Rosana G. Moreira, M. Elena Castell-Perez, Maria Barrufet

Overview

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.

Product Details

ISBN-13:	9780834213210
Publisher:	Springer US
Publication date:	06/30/1999
Series:	Food Engineering Series
Edition description:	1999
Pages:	350
Product dimensions:	6.10(w) x 9.25(h) x 0.04(d)

Table of Contents

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.

Editorial Reviews

Two agricultural engineers and a petroleum engineer (all Texas A&M U.) examine one of the oldest and most common methods of processing food, explaining its theoretical principles as they are applied. They consider such aspects as the importance of deep-fat frying worldwide, the impact of food type on frying design, what makes oil a suitable medium for processing food, the effects of frying of quality, the standards for producing good quality fried foods, heat and mass transfer as the basic mechanisms responsible for cooking, standard frying equipment, and packaging requirements. A main concern is that snack foods<-->primarily potato and corn chips<-->are one of the most significant groups of deep-fat fried foods, and people are switching to low-fat snacks. A battery of 11 color plates are included. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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