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Knygos aprašymas

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.

Informacija

Autorius: Rosana G. Moreira, Maria Barrufet, M. Elena Castell-Perez,
Serija: Food Engineering Series
Leidėjas: Springer US
Išleidimo metai: 1999
Knygos puslapių skaičius: 376
ISBN-10: 0834213214
ISBN-13: 9780834213210
Formatas: Knyga kietu viršeliu
Kalba: Anglų
Žanras: Food and beverage technology

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