Advances in deep-fat frying of foods
Éditeur :
Taylor & Francis Inc
ISBN :
9781420055580
Date de publication :
17 déc. 2008
Dimensions :
23,4 x 15,6 cm
Poids :
588 g
Langue :
Anglais
Pays d'origine :
USA
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.