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Smith, Peter

Applications of Fluidization to Food Processing

Smith, Peter - Applications of Fluidization to Food Processing, ebook

208,30€

Ebook, PDF with Adobe DRM
ISBN: 9780470995419
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Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited.

Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:

* Drying

* Freezing

* Mixing

* Granulation

* Fermentation

This important and thorough book, written by Peter Smith, who has many years' experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book.

Keywords: TECHNOLOGY & ENGINEERING / Food Science TEC012000

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2008
Language
en
Edition
1
Page amount
244 pages
Categories
Gardening, Agriculture, Forestry
 
Technology, Energy, Traffic
Format
Ebook
eISBN (PDF)
9780470995419
Printed ISBN
9780632064564

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