Advances in Deep-Fat Frying of FoodsServet Gulum Sumnu, Serpil Sahin CRC Press, 2008 M12 17 - 321 pages Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie |
Contents
| 1 | |
Chapter 2 Heat and Mass Transfer During Frying | 5 |
Chapter 3 Chemistry of Frying | 33 |
Chapter 4 Quality of Frying Oil | 57 |
Chapter 5 Kinetics of Quality Changes During Frying | 81 |
Chapter 6 Physical Properties of Fried Products | 115 |
Chapter 7 Acrylamide Formation During Frying | 143 |
Chapter 8 Microstructural Changes During Frying of Foods | 169 |
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Common terms and phrases
acrylamide content acrylamide formation Aguilera American Oil Chemists antioxidants asparagine batter blanching changes chemical chicken nuggets coating color convective heat transfer crispness crust decreased deep-fat frying degradation density dimers Dobarganes drying effect fat frying fatty acids Figure Fiszman flavor flour Food Chemistry Food Engineering Food Science formation of acrylamide French fries fried foods fried potatoes fried products fryer oil frying fats frying of potato frying oil frying process frying temperature heat and mass heat transfer coefficient increased Journal of Food kinetics Krokida linoleic acid lipid m²/s Maillard reaction Márquez-Ruiz mass transfer measured method microstructure microwave Mittal moisture content Moreira Moyano Ngadi oil absorption oil content oil quality oil temperature oil uptake oxidation parameters Pedreschi pore porosity potato chips potato slices potato strips pressure properties protein reduce result Saguy Sahin sample shear starch structure studies Sumnu surface texture thermal tion tortilla chips vacuum frying values vapor viscosity Vitrac