This book addresses a fundamental understanding of heat and mass (mois ture and oil) transport mechanisms in the frying of foods and of the p hysical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, produc t quality attribute measurement on-line is assessed, modeling and simu lation of batch and continuous frying systems are covered in detail, a nd process control application is described.
|Series:||Food Engineering Series|
|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.