With the aid of numerous tables and illustrations, Advances in Deep Fat Frying of Foods examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying.

The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it.

Features:

• Explains heat and mass transfer between fried food and the frying medium
• Describes oil uptake mechanism especially during cooling
• Combines engineering principles with biochemistry to explain the frying process
• Describes microwave frying and vacuum frying
• Discusses flavor changes as a result of frying techniques
• Covers acrylamide, a newly discovered potential carcinogen formed during frying

Contents

1. Introduction
2. Heat and Mass Transfer During Frying
3. Chemistry of Frying, Joaquín Velasco
4. Quality of Frying Oil,
5. Kinetics of Quality Changes During Frying
6. Physical Properties of Fried Products
7. Acrylamide Formation During Frying
8. Microstructural Changes During Frying of Foods
9. Flavor Changes During Frying
10. Rheology of Batters Used in Frying
11. Quality of Battered or Breaded Fried Products
12. Industrial Frying
13. Alternative Frying Technologies

Index

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ORDER NOW Advances in Deep Fat Frying of Foods edited by Serpil Sahin 2009 • 310 pages • $184.95 + shipping Texas residents please add 6.75 % sales tax