Drying Technologies in Food Processing

Name: Drying Technologies in Food Processing
Brand: John Wiley and Sons Ltd
SKU: 9781405157636
Price: 215.64 EUR
Availability: PreOrder

Автор: Xiao Dong Chen

Език:

Корици: С твърди корици

Издател: John Wiley and Sons Ltd

Наличност: Очаква се допечатка

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215.64 € 421.75 лв

Drying is of fundamental importance in most sectors of food processing. This volume provides an up t...

Информация за книгата

Автор

Xiao Dong Chen

Език

Английски език

Корици

Книга - С твърди корици

Издадена

2008

страници

352

EAN

9781405157636

ISBN

1405157631

Enbook ID

04955567

Издател

John Wiley and Sons Ltd

Теглоt

912

Размери

177 x 252 x 25

Пълно описание

Drying is of fundamental importance in most sectors of food processing. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

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Drying Technologies in Food Processing

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