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Effect Of Controlled Mixing On The Rheological Properties Of Deep Fat Frying Batters At Different Percent Solids
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Book Synopsis Effect of Controlled Mixing on the Rheological Properties of Deep-fat Frying Batters at Different Percent Solids by : Sara S. Lee
Download or read book Effect of Controlled Mixing on the Rheological Properties of Deep-fat Frying Batters at Different Percent Solids written by Sara S. Lee and published by . This book was released on 2000 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in Deep-Fat Frying of Foods by : Servet Gulum Sumnu
Download or read book Advances in Deep-Fat Frying of Foods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-12-17 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
Download or read book Food Mixing written by P. J. Cullen and published by John Wiley & Sons. This book was released on 2009-07-21 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The mixing of liquids, solids and gases is one of the most commonunit operations in the food industry. Mixing increases thehomogeneity of a system by reducing non-uniformity or gradients incomposition, properties or temperature. Secondary objectives ofmixing include control of rates of heat and mass transfer,reactions and structural changes. In food processing applications,additional mixing challenges include sanitary design, complexrheology, desire for continuous processing and the effects ofmixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. Forexample, consumers expect all containers of soups, breakfastcereals, fruit mixes, etc to contain the same amount of eachingredient. If mixing fails to achieve the requiredproduct yield, quality, organoleptic or functional attributes,production costs may increase significantly. This volume brings together essential information on theprinciples and applications of mixing within food processing. Whilethere are a number of creditable references covering generalmixing, such publications tend to be aimed at the chemical industryand so topics specific to food applications are often neglected.Chapters address the underlying principles of mixing, equipmentdesign, novel monitoring techniques and the numerical techniquesavailable to advance the scientific understanding of food mixing.Food mixing applications are described in detail. The book will be useful for engineers and scientists who need tospecify and select mixing equipment for specific processingapplications and will assist with the identification and solving ofthe wide range of mixing problems that occur in the food,pharmaceutical and bioprocessing industries. It will also be ofinterest to those who teach, study and research food science andfood engineering.
Book Synopsis Rheological Properties and Adhesion of Flour-based Batter to Chicken Nuggets by : Hsien-Yu Hsia
Download or read book Rheological Properties and Adhesion of Flour-based Batter to Chicken Nuggets written by Hsien-Yu Hsia and published by . This book was released on 1989 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Different Batter Formulations on Quality of Deep-Fat Fried Chicken Nuggets by :
Download or read book Effects of Different Batter Formulations on Quality of Deep-Fat Fried Chicken Nuggets written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity, and cooking yield of nuggets were determined for 3, 6, 9 and 12 minutes of frying times at 180ðC. In the second part of the study, the effects of protein types (soy protein isolate, whey protein isolate and egg albumen) at different concentrations (1 and 3%) on quality attributes were studied. A batter formulation with no flour or protein addition was used as control. In both parts of the study, flow behavior of batters prepared using different flour and protein types were determined. Soy flour and soy protein isolate (SPI) provided the highest apparent viscosity. Batter viscosity was found to be correlated with coating pick-up. All batters were found to show thixotropic behavior. The batters were modeled as power-law fluid and all of them turned out to be shear-thinning except egg albumen added batter, which was shear-thickening. As a result of the study, among the flour and protein types used, 3% whey protein isolate (WPI) was found to be the most effective ingredient on improving quality parameters of deep-fat fried chicken nuggets. 3% WPI added batters provided the hardest and crunchiest product with the darkest color. It also reduced the oil content of fried nuggets significantly. However, low cooking yield values were observed for batters with 3% WPI. On the other hand, soy flour containing batters provided high cooking yield. Therefore, if high cooking yield with low oil content is desired, soy flour can be advised to be used in batter formulations for chi.
Book Synopsis Rheological Properties of Fried Foods by : Maria Isabel Lima
Download or read book Rheological Properties of Fried Foods written by Maria Isabel Lima and published by . This book was released on 1996 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Mixing on the Rheological Properties of Dough by : H. Zheng
Download or read book Effect of Mixing on the Rheological Properties of Dough written by H. Zheng and published by . This book was released on 1999 with total page 7 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Changes in Rheological Properties, Particle Size and Cooking Stability of Meat Batter as a Function of Fat Content and Time and Temperature of Chopping by : Saiwarun Chaiwanichsiri
Download or read book Changes in Rheological Properties, Particle Size and Cooking Stability of Meat Batter as a Function of Fat Content and Time and Temperature of Chopping written by Saiwarun Chaiwanichsiri and published by . This book was released on 1986 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Rheological Behavior of a Comminuted Meat Batter by : Nadine Y. Nigogosyan
Download or read book The Rheological Behavior of a Comminuted Meat Batter written by Nadine Y. Nigogosyan and published by . This book was released on 1985 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Breaded Fried Foods by : Parameswarakuma Mallikarjunan
Download or read book Breaded Fried Foods written by Parameswarakuma Mallikarjunan and published by CRC Press. This book was released on 2009-09-22 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have
Download or read book Baker's Digest written by and published by . This book was released on 1940 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Decomposition of Lard and Other Fats in Deep Fat Frying by : Marion Bennion
Download or read book The Decomposition of Lard and Other Fats in Deep Fat Frying written by Marion Bennion and published by . This book was released on 1955 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Properties Handbook by : M. Shafiur Rahman
Download or read book Food Properties Handbook written by M. Shafiur Rahman and published by CRC Press. This book was released on 2009-05-28 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Download or read book Breaded Fried Foods written by and published by . This book was released on 2018-05 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frying is known as one of the oldest food cooking processes dating back as early as sixteen centuries B.C., being still widespread utilized today at both domestic and industrial scale, because of its ability to enhance flavor and texture of numerous foods. Breaded fried foods are favored by consumers due to unique and desirable characteristic of crispness provided by a soft and moist interior with an outer crispy crust. Crispness is a highly-valued and universally-liked textural characteristic that has many positive connotations. Its presence signifies freshness and high quality. It goes well with many other textural characteristics and is often used to create pleasing textural contrasts. Developing quality-enhanced products with desirable attributes give food companies an added advantage and increased competitiveness in the market.Breaded Fried Foods brings together up-to-date information to provide a coherent and concise overview of issues that are specific to breaded, or battered, fried foods. Several approaches have been proposed so far for reducing fat absorption during frying. It is well known that often foods-especially fish, poultry, cheese, and vegetables-are coated by breading. It aims to prevent high fat absorption by testing different coating procedures, such as the application of edible films to food products prior to frying.This book deals with the effects of ingredients used in batters on adhesion characteristics in products fried in deep fat, such as kaassouffles, and adhesion in fried battered nuggets, the performance of different hydrocolloids as pre-dusts, the role of proteins in improving adhesion in deep-fried products, new batters and breadings, the influence of freeze/thaw cycles, the effect of phosphate on the adhesion of commercially produced fried-batter coatings on frozen products, and the effect of freezing on breading adhesion.Fried products are appreciated everywhere because of their improved palatability, consumers generally like eating foods with soft core and crispy surface, even though significant geographical differences exist due to the different raw material availability and the multiple cultural habits. Nowadays, they occur in the traditional cuisines of practically every part of the world.
Book Synopsis The Effect of Mixing Speed on the Physical Properties of Cake Batters with and Without Fat and Emulsifier by : Kyriake Vlassios Valassi
Download or read book The Effect of Mixing Speed on the Physical Properties of Cake Batters with and Without Fat and Emulsifier written by Kyriake Vlassios Valassi and published by . This book was released on 1956 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Thermal and Rheological Properties of Batter Systems by : Jun Xue
Download or read book Thermal and Rheological Properties of Batter Systems written by Jun Xue and published by . This book was released on 2007 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Batters are highly complex systems with wide ranging ingredients including flours, water, flavorings, and spices. Interactions between the ingredients determine the performance of batters and the final quality of coated products. Addition of hydrocolloids into batters of different types of flour provides special effects on batter performance. The functionalities of hydrocolloids-flour mixtures in terms of the thermal and rheological properties of the resulting batter systems were investigated in this study." --
Download or read book Agrindex written by and published by . This book was released on 1992 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt:
