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.
As long as they continue to be in demand, food processors will continue to produce fried foods employing new methods and alternative oils and batters that will ideally make them more healthy as well as better tasting and more economically viable.
Deep fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. Combining engineering principles with fundamentals of biochemistry, this text explains that process. 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.
