Advances in Deep-Fat Frying of Foods(Contemporary Food Engineering)

油炸食品研究

食品机械

原   价:
2805
售   价:
2244.00
优惠
平台大促 低至8折优惠
发货周期:预计5-7周发货
出  版 社
出版时间
2008年12月17日
装      帧
精装
ISBN
9781420055580
复制
页      码
328
开      本
6-1/8x9-1/4
语      种
英文
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图书简介
Deep-fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. This text 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. Information about the rheological properties of batters and the effects of batters on product quality is also discussed, as are novel frying technologies employed to make fried foods healthier, such as a microwave frying and vacuum frying. The text also discusses the formation of acrylamide, a potential carcinogen formed during frying, and considers ways of reducing it.
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