«Security» in industrial frying processes

Grasas y Aceites

Volumn 49, Issue 4-5, 1998, Pages 296-302

  Kochhar, S P ^a  

^a SPK Consultancy Services   (United Kingdom)

Author keywords

Design features; Fying equipment; Safety; Security

Indexed keywords

ACCIDENT PREVENTION; AIR CLEANERS; CARBON DIOXIDE; FIRE HAZARDS; PRODUCT DESIGN; SMOKE; THERMOSTATS; INDUSTRY;

CONSISTENT QUALITY; DESIGN FEATURES; ENVIRONMENTAL-FRIENDLY; ESSENTIAL CHARACTERISTIC; IMPORTANT FEATURES; ISOLATION SWITCHES; QUALITY AND SAFETIES; SECURITY;

OIL FIELD EQUIPMENT; ACCIDENT PREVENTION;

EID: 0032273839     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1998.v49.i3-4.730     Document Type: Article

References (6)

1. Anon (1995). - «Fat chance of killing smells». -Processing, February issue, 6.
2. Bracco, U., A. Dieffenbacher, and L. Kolarovic, (1981). - «Frying performance of palm oil liquid fractions». - J. Am. Oil Chem. Soc., 58, 6-12.
3. Lakshminarayana, G., T.N. Murthi, J.K.M. Rao and L.S. Rathi, (1979). - J. Food Sci. & Technol. (India) 16, 75.
4. Meara, M.L (1978). - «Physical properties of oils and Fats». - Leatherhead Food R.A. Sci. & Tech. Surv. 110.
5. Tetlow, N. (1996). - Private Communication, Redwood Foods Systems Ltd.
6. Thomson, J. (1990). - Fryer design and maintenance: Industrial fryers. Presented at extension short course, «Deep fat frying of foods: Science and Practice», Univ. of California, May 16-18.