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Google圖書搜尋
Deep Fat Frying: Fundamentals and Applications
Rosana G. Moreira
M. Elena Castell-Perez
Maria Barrufet
出版
Springer US
, 1999-06-30
主題
Cooking / Methods / General
Cooking / Methods / Frying
Technology & Engineering / Chemical & Biochemical
Technology & Engineering / Food Science / General
ISBN
0834213214
9780834213210
URL
http://books.google.com.hk/books?id=rxgx93JLYOwC&hl=&source=gbs_api
註釋
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.