Drying Technologies in Food Processing
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/ex…
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Produktdetails
Weitere Autoren: Mujumdar, Arun S.
- ISBN: 978-1-4051-5763-6
- EAN: 9781405157636
- Produktnummer: 3697075
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 2008
- Seitenangabe: 352 S.
- Masse: H25.2 cm x B18.0 cm x D2.3 cm 922 g
- Gewicht: 922
Über den Autor
Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Victoria, AustraliaMember, Editorial Board of: International Journal of Food Properties; Journal of Food Process Engineering; Journal of Engineering Science & Technology; Drying Technology; Founding Editor, International Journal of Food Engineering.Professor Arun Mujumdar, National University of Singapore, SingaporeMember, Editorial Board of 5 international journals. Editor of and contributor to numerous food technology book titles over 20 years.
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