Springer Deep Fat Frying: Fundamentals and Applications Book

Deep Fat Frying: Fundamentals and Applications from the Springer Food Engineering Series provides a technical examination of heat and mass transport mechanisms. This book covers the essential movement of moisture and oil during the frying process, alongside the physical and chemical changes occurring in both the food product and the oil itself. Readers can explore detailed descriptions of various fryer types and learn about the assessment of product quality attribute measurement on-line. The text also provides in-depth coverage of modeling and simulation for both batch and continuous frying systems, as well as applications for process control. Featuring color plates, this volume serves as a comprehensive resource for understanding the engineering principles behind food frying.