Drying Technologies in Food Processing - Couverture rigide

Couverture rigide

ISBN 10 : 1405157631 ISBN 13 : 9781405157636

Editeur : Wiley-Blackwell, 2008

Synopsis

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/explosion detection and prevention for dryers are discussed. Where appropriate, sample calculations are included for engineers and technologists to follow.


The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

A propos du livre

À propos de l?auteur

Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Victoria, Australia

Professor Arun S. Mujumdar, Department of Mechanical Engineering, National University of Singapore, Singapore

Détails de l'édition

• Éditeur: Wiley-Blackwell
• Date d'édition: 2008
• Langue: anglais
• ISBN 10: 1405157631
• ISBN 13: 9781405157636
• Reliure: Relié
• Nombre de pages: 352
• Éditeur: Chen Xiao Dong, Mujumdar Arun S.
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible