Advances in Deep-Fat Frying of Foods

Discover the intricate world of deep-fat frying with Advances in Deep-Fat Frying of Foods, authored by experts in the field and published by Taylor & Francis Inc in 2008. This comprehensive hardback edition spans 321 pages and delves into the engineering complexities of the frying process.

This insightful book merges engineering principles with biochemistry fundamentals, providing a thorough understanding of heat and mass transfer during frying. It explores the variations in the physical properties of food, offering valuable insights for food scientists, culinary professionals, and anyone interested in the science behind frying. Enhance your knowledge and skills in deep-fat frying with this essential resource, perfect for both academic and practical applications.