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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.
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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.
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Deep Fat Frying: Fundamentals and Applications
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Hardcover. Zustand: Fair. No Jacket. Former library book; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0834213214I5N10
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series)
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Zustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Artikel-Nr. wbs1998684927
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series)
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Deep Fat Frying: Fundamentals and Applications
Verlag:
Springer US, Springer New York Jun 1999, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
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Hardcover
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
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Buch. Zustand: Neu. 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. Color plates. 376 pp. Englisch. Artikel-Nr. 9780834213210
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Deep Fat Frying: Fundamentals and Applications
Verlag:
Springer US, Springer New York, 1999
ISBN 10: 0834213214
ISBN 13: 9780834213210
Neu
Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Buch. Zustand: 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. Artikel-Nr. 9780834213210
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Deep Fat Frying: Fundamentals and Applications (Food Engineering Series)
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Hardcover. Zustand: Brand New. 1st edition. 350 pages. 9.50x6.25x1.00 inches. In Stock. Artikel-Nr. x-0834213214
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