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Smith, Peter

Applications of Fluidization to Food Processing

Smith, Peter - Applications of Fluidization to Food Processing, e-bok

184,80€

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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.

Nyckelord: TECHNOLOGY & ENGINEERING / Food Science TEC012000

Författare
Utgivare
John Wiley and Sons, Inc.
Utgivningsår
2008
Språk
en
Utgåva
1
Sidantal
244 sidor
Kategorier
Trädgård, Jordbruk, Gårdsbruk
 
Teknologi, energi, trafik
Format
E-bok
eISBN (PDF)
9780470995419
Tryckt ISBN
9780632064564

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