Advertisement

Deep Fat Frying

  • Harry Lawson

Abstract

With this chapter we start the coverage of how these oils and fats are used in edible food products. This chapter will be devoted to deep fat frying with the emphasis on the basic principles involved in this method of cooking. Chapters 8 through 12 will include such topics as griddling, pan frying, salad oil, cooking oil, baking, doughnut technology, and some large commercial uses for food fats and oils.

Keywords

Potato Chip Frying Temperature Onion Ring Food Processing Plant Frying Operation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Swern, D. 1979. Bailey’s Industrial Oil and Fat Products, 3rd ed. New York: WileyInterscience, p. 372.Google Scholar
  2. 2.
    Brooks, D. 1991. Inform, 2(12) 1091.Google Scholar
  3. 3.
    Applewhite, T. 1985. Bailey’s Industrial Oil and Fat Products, Vol. 3, New York: Wiley-Interscience p. 114.Google Scholar
  4. 4.
    Applewhite, T. 1985. Bailey’s Industrial Oil and Fat Products, Vol. 3, New York: Wiley-Interscience, p. 114.Google Scholar
  5. 5.
    Lawson, H. 1970. Fats and Oils for Poultry Processors. Chicago, IL: Institute of American Poultry Seminar on Quality Standards.Google Scholar

General References

  1. Varela, G., Bender, A., and Morton, I. 1988. Frying of Food: Principles, Changes, New Approaches. Chichester, England: Harwood.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

Personalised recommendations