Drying of Food Materials
Transport Phenomena
Seiten
2008
Nova Science Publishers Inc (Verlag)
978-1-60456-231-6 (ISBN)
Nova Science Publishers Inc (Verlag)
978-1-60456-231-6 (ISBN)
Drying has been one of the most important techniques used in food preservation. The drying process has to be performed considering energy economy and the quality standards for the product. This book describes the physical phenomena that take place in the drying processes.
Drying has been one of the most important techniques used in food preservation for long years. The drying process has to be performed considering energy economy and the quality standards for the product. Therefore, it is of great importance to understand the physical phenomena taking place in the drying processes which is the subject of this book.
Drying has been one of the most important techniques used in food preservation for long years. The drying process has to be performed considering energy economy and the quality standards for the product. Therefore, it is of great importance to understand the physical phenomena taking place in the drying processes which is the subject of this book.
Preface; Introduction; Structure of Food Materials; Transport Parameters; Thermodynamic Equilibrium Relationships; Drying Kinetics of Food Materials; Transport Phenomena; Shrinkage; Diffusivity; Conclusion; Index.
Erscheint lt. Verlag | 1.12.2008 |
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Zusatzinfo | Illustrations, unspecified |
Verlagsort | New York |
Sprache | englisch |
Maße | 215 x 140 mm |
Gewicht | 368 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-60456-231-5 / 1604562315 |
ISBN-13 | 978-1-60456-231-6 / 9781604562316 |
Zustand | Neuware |
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