Detailansicht
Applications of Fluidization to Food Processing
eBook
ISBN/EAN: 9780470995419
Umbreit-Nr.: 3684213
Sprache:
Englisch
Umfang: 264 S., 1.89 MB
Format in cm:
Einband:
Keine Angabe
Erschienen am 15.04.2008
Auflage: 1/2008
E-Book
Format: PDF
DRM: Adobe DRM
- Zusatztext
- 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.<br /><p>Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:<br /> Drying<br /> Freezing<br /> Mixing<br /> Granulation<br /> Fermentation<br /></p><p>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.</p>
- Autorenportrait
- Dr Peter Smith, University of Lincoln, UK