Evaluation of Electric Pressure Fryers

Abstract

The report covers the evaluation of commercial electric pressure fryers to determine if the pressure frying method of cooking is superior to the deep fat frying method currently used in military food service facilities. The four phases evaluated were engineering, food production, food acceptance, and human factors.

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Document Details

Document Type
Technical Report
Publication Date
Oct 01, 1973
Accession Number
AD0769591

Entities

People

  • Gordon D. Bell
  • Keith A. Kornuta
  • Paul A. Bows
  • Richard E. Morgan
  • Robert L. Bernazzani

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Cyber
  • Energy and Power Technologies
  • Materials and Manufacturing Processes

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Alternating Current
  • Birds
  • Classification
  • Consumers
  • Cooking Devices
  • Engineering
  • Filtration
  • Food
  • Instructions
  • Moisture
  • Packaging
  • Photographs
  • Power Supplies
  • Production Rate
  • Standards

Fields of Study

  • Agricultural and Food sciences

Readers

  • Combustion and Flow Dynamics.
  • Robotics and Automation.
  • Software Engineering