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Frying Technology and Practices
Editor:Monoj K. Gupta, Kathleen Warner, and Pamela J. White ISBN:1-893997-31-6
Format: Hardback Books Product Code:157
Topics:Food Science & Technology,Health - Nutrition - Biochemistry
Frying Technology Cover
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The frying of food products for culinary delight has been known for centuries. Frying was one of the fastest ways to prepare foods. This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topics include basic frying oil chemistry and the techniques for the protection of the frying oil; frying techniques for coated foods; food safety and regulatory aspects related to frying; package issues; and the proper techniques required for the day-to-day operation of a frying process. This book will be of interest to research and development professionals, as well as academics.
Released: 05/01/2004; 240 pages
Pricing:
List Price:$173.00
Member Price:$124.00
Table of Contents
1. The Frying Industry
2. Chemical and Physical Reactions in Oil During Frying
3. Selection of Frying Oil
4. Role of Antioxidants and Polymerization Inhibitors in Protecting Frying Oils
5. Procedures for Oil Handling in a Frying Operation
6. The Effect of Oil Processing on Frying Oil Stability
7. Critical Factors in the Selectrion of an Industrial Fryer
8. Critical Elements in the Selection and Operation of Restaurant Flyers
9. Technology of Coating and Frying Food Products
10. Fried Foods and Their Interaction with Packaging
11. Toxicology of Frying Fats and Oils
12. Regulatory Requirements for Frying Industry
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