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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.
Wetlands and estuaries are transitional biomes. Land that remains flooded either part of the year or permanently with fresh or salt water is known as wetland. The internationally a
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what is the lungs structure in relation to the excretory system?
Define
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The primary factors that influence the formation of these biomes are climatic, like precipitation, temperature, seasonal extremes and winds. However, topography and light are also
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