Short description
Deep fat frying is a complex engineering process that involves heat and mass transfer between a food and its frying medium. This text offers information about the rheological properties of batters and the effects of batters on product quality. It also discusses the ways of reducing acrylamide (carcinogen) formed during frying.
Long description
Combining engineering principles with fundamentals of biochemistry, this text explains the complex process of deep fat frying. Information about the rheological properties of batters and the effects of batters on product quality is also discussed, as are novel frying technologies employed to make fried foods healthier, such as a microwave frying and vacuum frying. The text also discusses the formation of acrylamide, a potential carcinogen formed during frying, and considers ways of reducing it.