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Frying Technology and Practices

Edited by Monoj K. Gupta, Kathleen Warner, Pamela J. White

Published June 30th 2004 by AOCS Publishing – 231 pages

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Description

This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topics include basic frying oil chemistry and the techniques for the protection of the frying oil; frying techniques for coated foods; food safety and regulatory aspects related to frying; package issues; and the proper techniques required for the day-to-day operation of a frying process.

Contents

1. The Frying Industry

2. Chemical and Physical Reactions in Oil During Frying

3. Selection of Frying Oil

4. Role of Antioxidants and Polymerization Inhibitors in Protecting Frying Oils

5. Procedures for Oil Handling in a Frying Operation

6. The Effect of Oil Processing on Frying Oil Stability

7. Critical Factors in the Selectrion of an Industrial Fryer

8. Critical Elements in the Selection and Operation of Restaurant Flyers

9. Technology of Coating and Frying Food Products

10. Fried Foods and Their Interaction with Packaging

11. Toxicology of Frying Fats and Oils

12. Regulatory Requirements for Frying Industry

Related Subjects

  1. Food Engineering
  2. Lipids

Name: Frying Technology and Practices (Hardback) – AOCS Publishing 
Description: Edited by Monoj K. Gupta, Kathleen Warner, Pamela J. White. This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topics include basic frying oil chemistry and the techniques for the protection of the frying oil;...
Categories: Food Engineering, Lipids