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Advances in Deep-Fat Frying of Foods

indgår i Contemporary Food Engineering serien

Advances in Deep-Fat Frying of Foods
Bag om Advances in Deep-Fat Frying of Foods

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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781420055580
  • Indbinding:
  • Hardback
  • Sideantal:
  • 321
  • Udgivet:
  • 17. december 2008
  • Størrelse:
  • 155x241x20 mm.
  • Vægt:
  • 582 g.
  • Ukendt - mangler pt..

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Beskrivelse af Advances in Deep-Fat Frying of Foods

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.

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