Advances In Deep Fat Frying Of Foods
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Advances In Deep Fat Frying Of Foods
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Author : Servet Gulum Sumnu
language : en
Publisher: CRC Press
Release Date : 2008-12-17
Advances In Deep Fat Frying Of Foods written by Servet Gulum Sumnu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-17 with Technology & Engineering categories.
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
Breaded Fried Foods
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Author : Parameswarakuma Mallikarjunan
language : en
Publisher: CRC Press
Release Date : 2009-09-22
Breaded Fried Foods written by Parameswarakuma Mallikarjunan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-22 with Technology & Engineering categories.
Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have focused solely on the process of deep-fat frying and fried foods in general, Breaded Fried Foods is one of the first references to provide a coherent and concise overview of issues that are specific to breaded, or battered, fried foods. With internationally recognized authors, including renowned expert Dr. Manjeet S. Chinnan, this comprehensive resource addresses groundbreaking advances in the reduction of fat uptake in fried foods, best practices for enhancing the quality of breaded fried foods, techniques for improving product crispness, and the impact of breading and batters on the quality of frying oil. The book also discusses new industry frying methods, preventive measures to reduce oil waste, and pre- and post-frying procedures to limit oil uptake. Deep-fat fried foods are universal with strong consumer appeal in countries worldwide. Filled with numerous graphs and photographic illustrations, Breaded Fried Foods encapsulates the most current industry research and technological advances in this ever-growing industry.
Food Processing
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Author : Kshirod Kumar Dash
language : en
Publisher: CRC Press
Release Date : 2021-06-28
Food Processing written by Kshirod Kumar Dash and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-28 with Technology & Engineering categories.
In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering
Advances In Food And Nutrition Research
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Author :
language : en
Publisher: Academic Press
Release Date : 2009-09-09
Advances In Food And Nutrition Research written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-09 with Technology & Engineering categories.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. *The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948
Deep Fat Frying Fundamentals And Applications
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Author : Rosana G. Moreira
language : en
Publisher: Boom Koninklijke Uitgevers
Release Date : 1999-06-30
Deep Fat Frying Fundamentals And Applications written by Rosana G. Moreira and has been published by Boom Koninklijke Uitgevers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-06-30 with Cooking categories.
This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute measurement on-line is assessed, modeling and simulation of batch and continuous frying systems are covered in detail, and process control application is described. Color plates.
Handbook Of Food Process Design
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Author : Jasim Ahmed
language : en
Publisher: John Wiley & Sons
Release Date : 2012-02-27
Handbook Of Food Process Design written by Jasim Ahmed and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-27 with Technology & Engineering categories.
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Frying
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Author : J B Rossell
language : en
Publisher: Elsevier
Release Date : 2001-04-25
Frying written by J B Rossell and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-25 with Technology & Engineering categories.
Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods. Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products. Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage. Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products. An authoritative review of the key issues in improving quality in the manufacture of fried products
Frying Technology
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Author : Ajay Singh (Food scientist)
language : en
Publisher:
Release Date : 2023-11
Frying Technology written by Ajay Singh (Food scientist) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11 with Frying categories.
"This book covers the most recent development, challenges, and prospects concerning food frying technology. It presents novel frying technologies and discusses alternative frying operations and machinery. It also covers the relationship between health and food frying, such as the development of acrylamide and acrolein generation, and it discusses quality characteristics such oil rancidity by oxidation and the formation of hydroperoxides. On the practical side it discusses the utilization and disposal of fat/oil waste and used frying oil as well as packaging requirements, and worldwide standards, legislation and labeling concerning fried foods. Key features: covers the quality, textural, sensory performance and packaging of fried foods, discusses shallow frying versus deep fat frying, explains the impact of frying on macromolecular constituents, fats/oil, starches, and proteins"--
Modeling Food Processing Operations
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Author : Serafim Bakalis
language : en
Publisher: Elsevier
Release Date : 2015-04-28
Modeling Food Processing Operations written by Serafim Bakalis and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-28 with Technology & Engineering categories.
Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. Comprehensively reviews the various applications of modeling in conventional food processing Examines the modeling of multiphase unit operations and various food processes involving heating and cooling Analyzes the models used to optimize food distribution
High Temperature Processing Of Food Products
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Author : Seid Mahdi Jafari
language : en
Publisher: Woodhead Publishing
Release Date : 2022-11-16
High Temperature Processing Of Food Products written by Seid Mahdi Jafari and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-16 with Technology & Engineering categories.
High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment. Explores the operations and equipment necessary for high-temperature processing of different food products Covers various alternatives for high-temperature processing operations, including frying, baking, roasting and cooking Emphasizes ways to improve the quality and safety of food products with high-temperature processing