Da-Wen Sun - Advances in Deep-Fat Frying of Foods.pdf

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ADVANCES IN

DEEP-FAT FRYING

OF FOODS

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Contemporary Food Engineering

Series Editor

Professor Da-Wen Sun, Director

Food Refrigeration & Computerized Food Technology

National University of Ireland, Dublin

(University College Dublin)

Dublin, Ireland

http://www.ucd.ie/sun/

Advances in Deep-Fat Frying of Foods, edited by Serpil Sahin and Servet Gülüm Sumnu

(2009)

Extracting Bioactive Compounds for Food Products: Theory and Applications,

edited by M. Angela A. Meireles (2009)

Advances in Food Dehydration, edited by Cristina Ratti (2009)

Optimization in Food Engineering, edited by Ferruh Erdoˇgdu (2009)

Optical Monitoring of Fresh and Processed Agricultural Crops, edited by

Manuela Zude (2009)

Food Engineering Aspects of Baking Sweet Goods, edited by Servet Gülüm Sumnu

and Serpil Sahin (2008)

Computational Fluid Dynamics in Food Processing, edited by Da-Wen Sun (2007)

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DEEP-FAT FRYING

OF FOODS

Edited by

Serpil Sahin

Servet Gülüm Sumnu

Boca Raton London New York

CRC Press is an imprint of the

Taylor & Francis Group, an informa business

ADVANCES IN

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CRC Press

Taylor & Francis Group

6000 Broken Sound Parkway NW, Suite 300

Boca Raton, FL 33487-2742

© 2009 by Taylor & Francis Group, LLC

CRC Press is an imprint of Taylor & Francis Group, an Informa business

No claim to original U.S. Government works

Printed in the United States of America on acid-free paper

10 9 8 7 6 5 4 3 2 1

International Standard Book Number-13: 978-1-4200-5558-0 (Hardcover)

This book contains information obtained from authentic and highly regarded sources. Reasonable

efforts have been made to publish reliable data and information, but the author and publisher can-

not assume responsibility for the validity of all materials or the consequences of their use. The

authors and publishers have attempted to trace the copyright holders of all material reproduced

in this publication and apologize to copyright holders if permission to publish in this form has not

been obtained. If any copyright material has not been acknowledged please write and let us know so

we may rectify in any future reprint.

Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced,

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Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and

are used only for identification and explanation without intent to infringe.

Library of Congress Cataloging-in-Publication Data

Advances in deep fat frying foods / Serpil Sahin, Servet Gulum Sumnu.

p. cm.

Includes bibliographical references and index.

ISBN 978-1-4200-5558-0 (alk. paper)

1. Deep frying. 2. Food--Analysis. 3. Food--Composition. 4. Oils and fats,

Edible. I. Sahin, Serpil. II. Sumnu, Servit Gulum. III. Title.

TX689.A38 2008

641.7’7--dc22

2008046247

Visit the Taylor & Francis Web site at

http://www.taylorandfrancis.com

and the CRC Press Web site at

http://www.crcpress.com

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