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Advances in Deep-Fat Frying of Foods - Contemporary Food Engineering
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Advances in Deep-Fat Frying of Foods - Contemporary Food Engineering
Deep fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. This book explains frying process by combining engineering principles with fundamentals of biochemistry. It reviews heat and mass transfer and variations found in the physical properties of food during frying.
321 pages, 105 black & white illustrations, 22 black & white tables
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | December 17, 2008 |
| ISBN13 | 9781420055580 |
| Publishers | Taylor & Francis Inc |
| Pages | 321 |
| Dimensions | 155 × 241 × 20 mm · 582 g |
| Language | English |
| Editor | Sahin, Serpil (Middle East Technical University, Ankara, Turkey) |
| Editor | Sumnu, Servet Gulum (Middle East Technical University, Ankara, Turkey) |
