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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.
types of enzyme
Genome is the whole compliment of genetic material in the form of the permanently maintained DNA for the particular given organism. Its size is usually given as its total number o
Why Fats, Oils and Sugar are important for human body? This group imparts flavour to the items and thereby improves the palatability. Items incorporating them do melt in the mo
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Permanent tattoos are made by injecting pigment into the skin. Into which part of the skin is the pigment injected, the epidermis or dermis?
Compare and contrast covalent and ionic bonds in molecules, give an example of each.
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Explain the term- PUPIL Pupil is the aperture in centre of the iris diaphragm that regulates entry of light into the eye. Colour of pupil is said to be black. Actu
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