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Restaurant deep fat frying evaluation
A number of factors are studied when evaluating frying oils. During deep fat frying, the fat is exposed continuously to elevated temperatures in the presence of air and moisture. A number of chemical reactions, including oxidation and hydrolysis, occur during this time, as well as changes due to thermal decomposition. As these reactions proceed, the functional, sensory and nutritional quality of the frying fat changes and eventually reaches a point where it is no longer possible to prepare quality fried products and the fat will have to be discarded. The rate of frying fat deterioration varies with the food fried, the frying fatutilized, the fryer design and the operating conditions.
What is critical photoperiod? And How can the critical photoperiod relate to flowering be experimentally determined? Critical photoperiod is the limit of the photoperiod durati
Categories of Secondary Inductions The secondary inductions are categorized into two types. 1) Instructive Interaction : In such type of an interaction the inducing tissue
case study
Individual components of biodiversity provide an unbeliev able wide range of products that are used to enhance the lives of people in all countries of the world. It is the diversit
Explain cephalosporin Third-generation cephalosporins, like cefotaxime (Claforan), ceftriaxone (Rocephin), cefoperazone (Cefobid), ceftazidime (Fortaz, and others), or cefti
what is a seed?
Population was defined by Clarke in 1954. The term population refers to the total number of individuals of a sp. occupying a particular geographic aera at a given time. A s
Acute Aortic Regurgitation : The most dramatic presentation occurs in dissection of the aortic root. Endocarditis of the native or prosthetic aortic valve may also lead to a
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Consumers - Biotic Components These are also called as phagotrophs or heterotrophs. The organisms grouped under this category cannot manufacture their own food but obtain the
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