Applications of Fluidization to Food Processing - Couverture rigide

Smith, Peter G.

Couverture rigide

ISBN 10 : 0632064560 ISBN 13 : 9780632064564

Editeur : Wiley-Blackwell, 2007

Synopsis

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.

A propos du livre

À propos de l?auteur

Dr Peter Smith, University of Lincoln, UK

Détails de l'édition

• Éditeur: Wiley-Blackwell
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 0632064560
• ISBN 13: 9780632064564
• Reliure: Relié
• Nombre de pages: 264
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible