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Deep Fat Frying - 9780834213210

Un libro in lingua di Moriera Rosana G. Castell-Perez M. Elena Barrufet Maria A. edito da Kluwer Academic Pub, 1999

  • € 166.40
  • Il prezzo è variabile in funzione del cambio della valuta d’origine

Two agricultural engineers and a petroleum engineer (all Texas A&M U.) examine one of the oldest and most common methods of processing food, explaining its theoretical principles as they are applied. They consider such aspects as the importance of deep-fat frying worldwide, the impact of food type on frying design, what makes oil a suitable medium for processing food, the effects of frying of quality, the standards for producing good quality fried foods, heat and mass transfer as the basic mechanisms responsible for cooking, standard frying equipment, and packaging requirements. A main concern is that snack foods primarily potato and corn chips are one of the most significant groups of deep-fat fried foods, and people are switching to low-fat snacks. A battery of 11 color plates are included. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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