Includes bibliographical references and index.
|Statement||Serpil Sahin, Servet Gulum Sumnu.|
|Contributions||Sahin, Serpil., Sumnu, Servit Gulum.|
|LC Classifications||TX689 .A38 2008|
|The Physical Object|
|LC Control Number||2008046247|
Advances in Deep-Fat Frying of Foods. DOI link for Advances in Deep-Fat Frying of Foods. Advances in Deep-Fat Frying of Foods book. Edited By Servet Gulum Sumnu, Serpil Sahin. Edition 1st Edition. First Published eBook Published 17 December Pub. location Boca Raton. Imprint CRC by: Deep-fat frying is a process of cooking foods by immersing them in edible fat or oil at a temperature above the boiling point of water, usually °C for a speci c period of time. It is very popular and one of the oldest methods of food preparation for more than years (Stier ).Author: Servet Gulum Sumnu, Serpil Sahin. Advances in Deep-Fat Frying of Foods. DOI link for Advances in Deep-Fat Frying of Foods. Advances in Deep-Fat Frying of Foods book. Edited By Servet Gulum Sumnu, Serpil Sahin. Edition 1st Edition. First Published eBook Published 17 December Pub. location Boca Raton. Imprint CRC . Introduction, Serpil Sahin and Servet Gulum Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaquin Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N. Zuniga Physical Properties of Fried Products, Gauri S. Mittal.
Advances in Deep-Fat Frying of Foods (b) Natural convection Mixed convection (c) Natural convection Mixed convection 0 0 t (s) 0 60 0 t (s) 65 0 70 0 8 90 00 0 d (m) h (W.m–2.K–1) h (W.m–2.K–1. Deep-fried food increased its fat content through extra fat absorption from the frying oil and decreased its moisture content through moisture escaping from food due to high heat (Bordin et al. Deep-Fried Mac & Cheese Shells. I created this deep-friend mac and cheese recipe for my husband, who loves mac & cheese. He describes this recipe as "unbelievably delicious" because of the crispy deep-fried coating and the creamy richness on the inside. —Shirley Rickis, Lady Lake, Florida. The frying process reduced the amino acid contents, with the lowest value was obtained in samples fried in palm oil (46). Deep-fat frying had been reported to decrease the available lysine of fish fillets by about 17% and by 25% when the fish oil had been used for continuous frying for 48 h as a result of interactions between the amino group of.
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. Advances in deep-fat frying of foods. Ed. by Serpil Sahin and Servet Gulum Sumnu. Contemporary food engineering. This textbook for students and researchers in the food sciences discusses new and alternative methods for deep-fat frying that address both health concerns and cost- effective measures within the industry. loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel- Wissenschaft Und-Technologie, 36 (1), 91 – doi: /S(02)X. Deep-fat frying is a widely used, fast, and convenient cooking method where food is immersed in hot oil (generally between and °C) leading to intensive vaporization of water inside the food and its transport through the surface (Ni and Datta, ). In this process, simultaneous heat and mass transfer occur, as in the drying process.