Etat : Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. N� de r�f. du vendeur ABEJUNE24-317308

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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series; A Chapman & Hall Food Science Book)

Rosana G. Moreira; M. Elena Castell-Perez; Maria A. Barrufet

Edit� par Aspen, 1999

ISBN 10 : 0834213214 ISBN 13 : 9780834213210

Ancien ou d'occasion Couverture rigide Edition originale

Vendeur : killarneybooks, Inagh, CLARE, Irlande

�valuation du vendeur 5 sur 5 �toiles

Hardcover. Etat : Good. 1st Edition. Hardcover, xiii + 350pp + 8 pages of glossy colour plates, NOT ex-library. Printed in the USA. Clean and bright interior with unmarked text, free of inscriptions and stamps, firmly bound. A straightened corner fold on a couple of pages; a short crease to the upper edge of several leaves. Boards show cosmetic scratches and faint shelfwear. Issued without a dust jacket. -- Contents: 1. Introduction [Importance of Frying; Frying Equipment; Frying Oil; Oil and Food Quality; Snack Food Industry: Production and Marketing] 2. Fried Product Processing and Characteristics [Potato-based Products; Corn-based Products; Fried Bread and Fritters; Breaded or Battered Products; Characteristics of Raw and Fried Products] 3. Frying Oil Characteristics [What Are Fats and Oils?; Types of Frying Oils; How and When Oil Deteriorates; Physical Properties of Frying Oils; Fat Substitutes: Olestra; Regulations; Notations] 4. Fried Product Quality [Quality Properties of Fried Product; Fried Product Grade Standards; Food Quality Properties; Notations; Appendix 4-a: Score Sheets for Frozen Fried Potatoes and Frozen Breaded Onion Rings] 5. Introductory Analysis of Frying Systems [Deep-fat Frying; Process; Frying Oil; Product] 6. Theory and Simulation of Frying [Physical Properties; Mass Diffusion Coefficient; Convective Heat Transfer Coefficient; Single-piece Frying; Batch Frying; Notations] 7. Oil Absorption in Fried Foods [Phenomenon of Oil Absorption; Theoretical Treatment of Porous Media; Properties of Porous Food Materials; Statistical Description of Porous Media; Fluid Transport Mechanisms; Interaction of Fluids with Surfaces; Capillary Pressure; Oil Absorption in Porous Food During Cooling; Notations] 8. Deep-fat Frying Systems [Batch Frying Systems; High-capacity Frying Systems] 9. Continuous Fryer Control Systems [Continuous-frying Systems; Process Control Systems; A Case Study; Notations; Terminologies] 10. Low-fat Tortilla Chips [Structural Description of the Tortilla Chip Process; Sun-dried Tortilla Chips; Impingement Drying of Tortilla Chips; Superheated Steam Impingement Drying; Superheated Steam vs Dry Air Impingement Drying; Notations] 11. Packaging Fried Snacks [Purpose of Packaging; Packaging Requirements for Fried Snacks; Barrier Materials Available; Package Selection; Product Shelf Life; Future Trends; Notations]; Index -- 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. N� de r�f. du vendeur 007448

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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series) by Moreira, Rosana G., Castell-Perez, M. Elena, Barrufet, Maria [Hardcover ]

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

Edit� par Springer, 1999

ISBN 10 : 0834213214 ISBN 13 : 9780834213210

Neuf Couverture rigide

Vendeur : booksXpress, Bayonne, NJ, Etats-Unis

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Hardcover. Etat : new. N� de r�f. du vendeur 9780834213210

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Deep Fat Frying: Fundamentals and Applications

Rosana G. Moriera

Edit� par Springer, 1999

ISBN 10 : 0834213214 ISBN 13 : 9780834213210

Neuf Couverture rigide

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Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N� de r�f. du vendeur ria9780834213210_lsuk

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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series)

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

Edit� par Springer, 1999

ISBN 10 : 0834213214 ISBN 13 : 9780834213210

Neuf Couverture rigide

Vendeur : Lucky's Textbooks, Dallas, TX, Etats-Unis

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Etat : New. N� de r�f. du vendeur ABLIING23Mar2317530006238

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Deep Fat Frying: Fundamentals and Applications

Rosana G. Moreira|M. Elena Castell-Perez|Maria Barrufet

Edit� par Springer US, 1999

ISBN 10 : 0834213214 ISBN 13 : 9780834213210

Neuf Couverture rigide

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Vendeur : moluna, Greven, Allemagne

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 d. N� de r�f. du vendeur 5976693

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Deep Fat Frying: Fundamentals and Applications

Rosana G. Moreira

Edit� par Springer US Jun 1999, 1999

ISBN 10 : 0834213214 ISBN 13 : 9780834213210

Neuf Couverture rigide

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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 376 pp. Englisch. N� de r�f. du vendeur 9780834213210

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Deep Fat Frying: Fundamentals and Applications

Rosana G. Moreira

Edit� par Springer US, 1999

ISBN 10 : 0834213214 ISBN 13 : 9780834213210

Neuf Couverture rigide

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. N� de r�f. du vendeur 9780834213210

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