1999
Hardback (30 Jun 1999)
Includes delivery to the United States
10+ copies available online - Usually dispatched within 7 days
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.
| ISBN: | 9780834213210 |
| Publisher: | Springer US |
| Imprint: | Springer |
| Pub date: | 30 Jun 1999 |
| Edition: | 1999 |
| DEWEY: | 664.3 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 350 |
| Weight: | 758g |
| Height: | 235mm |
| Width: | 155mm |
| Spine width: | 25mm |
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